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Course code: 19CSC0152

Cost: € 2.000,00 + VATDeposit: € 600,00 + VAT

From: 04.02.2019To: 07.02.2019

Duration: 4 days   COMPLETED

Typology: theory / practice / demonstration

Objective: to acquire thorough knowledge of ingredients and understand how they are used in producing pralines.

Maximum number of participants: 8

Availability: 1

The Scientific Pastry Course on Chocolate is designed for anyone interested in gaining a deeper understanding of chocolate pastry making. It thoroughly analyses the technical aspects of the raw materials used in producing praline fillings, covering the following areas:
• Types of chocolate products (ganache: with fruit, spicy, flavoured, caramel. Anhydrous fillings: gianduja, soft chocolate, pralines, crunchy nougat, etc.)
• Raw materials: main properties and functions
• Balanced combination of ingredients, basic mathematical principles
• Production method and knowledge of temperatures (production, storage, retail, service) and shelf life.
• Creation of custom recipes with balanced ingredients.

Class times: approx. 9:00 a.m. - 5:00 p.m.
The times given may change according to the progress of the classes.

Courses held at: PASTRY CONCEPT®
Via Giuseppe Lazzarin 68/C
Conegliano (TV)

  • Attendance at the classes
  • Teaching material
  • nr. 4 lunches
  • coffee break

Accommodation is not included in the cost of the course. Pastry Concept┬« has an agreement with several accommodation facilities, to meet all needs. See the facilities in the Hospitality section .