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Masterclass - The Art of Chocolate

Taught by Chef Serge Granger

Serge Granger, One of the Best Craftsmen in France - Chocolate Chef 1993 (Meilleur Ouvrier de France - MOF), and member of the French Chocolate and Confectionery Academy, will teach you key knowledge and techniques for perfecting your chocolate skills.


Key Informations

Dates & Times:
Monday 1 July
- 8am to 9am : Welcome and visit of the institute
- 9am to 12:30pm and 13:30pm to 6pm : Masterclass

Tuesday 2 July and Wednesday 3 July
- 8am to 12:30pm and 13:30pm to 5pm : Masterclass

Duration: 24h

Tuition fees: 1 350 €

Languages: Taught in French and translated consecutively into English.

Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Pre-requisites:
Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.

Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery:

SEE OTHER PROFESSIONAL TRAINING COURSES

Training details

  • Teaching objectives

    Upon completion of your masterclass, you will have learnt all the necessary techniques for making a whole range of artisanal confectionery

  • Training content

    Chocolate fillings

    • Passion fruit/apricot caramel
    • Lightly salted caramel
    • Mango caramel
    • Coffee caramel
    • Fruit marshmallows

    Chocolate confectionery

    • Traditional chocolates
    • Coriander and fennel chocolates
    • Gianduja and grapefruit ganache
    • Passion fruit ganache
    • Poppy ganache
    • Apricot and rosemary ganache
    • Shaped fruit jelly with butter
  • Apply

    Term Dates & Prices

    Select a date
    2019
    Jul 1, 2019 - Jul 3, 2019 ( Standard )
    € 1,350.00
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