Courses

My Courses

My goal is to help you understand and be able to apply these techniques and ideas to boost your skill-set and ultimately to help express yourself and wow your customers.

Water ganache online
After years keeping my multi-award winning recipes using water a secret, I have finally decided to share the whole formulation program:
- Learn how to make a Water Ganache.
- Learn how to balance a recipe so you can control: Sweeteness, Texture, Shelf/life and Costings, in an easy to use open Excel File.
- Base recipes already loaded.
- PLUS 1 MONTH online support to make sure you get the hang of it.
Water ganache in person
Taking into account factors like the skill level, size of class, location, time-scale and budget.

From demonstration to class participation.
- Explaining the why and then how the water ganache works.
- Explanation of the ingredients used in a water ganache and their function.
- Guided Chocolate tasting.
- Practical demonstration of the Emulsion technique.
- Explanation of the importance of controlling the Crystalization.
- How to change the texture of a ganache.
- Different ganache textures: sauce, tart, mousse, souffle, bonbon soft or bonbon firm.
- Techniques to Flavour the ganache.
- How to create and balance your recipes.
Bean to bar presencial
Adjusting to the time available, I give a very informative and entertaining presentation of how to make chocolate from the bean and how to understand its flavour.

Engaging the audience in taste and reasoning, I-ll take them on a journey of discovery.

Time frame > from ½ hr to 3 days.

Contact