Working with chocolate is an art! Come perfect your knowledge and techniques with chef Éric Harvey!
Course Content
Creation Of:
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
In groups of up to ten people, experience the art of chocolate making. We take you on a knowledge-journey from cacao farms and the fermentation process, winnowing, husking, through all that is required for the bean to be processed into chocolate.
Break the chocolate into small pieces, about the size of your fingernail, but don't get too hung up on making them super precise! While you're breaking the chocolate, listen for its "snap". Is the sound crisp or dull?
They will learn how to work the chocolate and experiment with different coating. At the end of the process, they will be able to taste it an and express their preferences. Students will also practice the related French vocabulary
No prior experience is required. Our friendly instructors will guide you through the process of creating delectable chocolates that are as beautiful as they are delicious.
Decorate the chocolate mold to make 2 decorations for the tree. Mold with chocolate. Learn how to make sponge toffee, dip in chocolate to put inside the ornament.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy