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.
- 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