Christmas chocolate candies by Pierre MIRGALET


At the end of the training, the trainee will be able to:

  • To produce a complete range of artisanal chocolate products.
  • Master the manufacturing, technical processes and organization of the implementation.
  • To know and master the technology on the conservation of ganaches and pralines.
  • Highlight products for sale through an attractive commercial showcase.


  • Creation of a complete range of artisanal chocolates: pralines, ganaches, characters and commercial arrangements, spreads, bars, chocolate bites and bars, commercial display case.
  • Manufacturing and implementation of technical processes, organization of implementation.
  • Technology on the conservation of ganaches and pralines.

Méthodes pédagogiques

  • Individual and collective support
  • The trainee carries out the recipes accompanied by the trainer
  • Trainer’s demonstration
  • Documents and theoretical supports: recipe booklet
  • Presentation of a final buffet, tasting and analysis of the productions