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Chocolate Making

Recipe Development for Chocolatiers - Ganache

The Chocolatier Recipe Development Masterclass is an online, two week program of intense interactive training. It includes live demonstrations of best practices/techniques, live group discussions, and supervised recipe development in your own kitchen. By the end of the program, you'll learn to perfect your recipes for ganache fillings in bonbons, including nondairy, vegan ganache.

Program Date & Fee

March 9 - 21, 2021 - only 4 seats left!

Those of you who know us know that since 2003, Ecole Chocolat has been committed to providing online professional chocolate learning experiences that are not just a chef doing a demonstration, but focused on engaging, interactive and ongoing dialogue between the instructor and student.

To that end, this Chocolate Masterclass program includes:

4 live interactive instructional sessions, scheduled on Tuesday and Friday over two weeks. Each live session will be 2 hours long.

Live session dates: Tuesday, March 9; Friday, March 12; Tuesday, March 16; Friday, March 19.

All sessions will take place 12-2pm PDT. Please adjust for your local time zone in your calendar

Approximately 6 hours of guided kitchen homework activities and assignments.

Students should be ready to commit approximately 14 hours of work to complete the program.

Registration fee: $975.00 US

The minimum number of students for the program to run is 6, to a maximum of 12 - we are restricting the number of students in order to make sure each students leaves the program with the tools and advice they need to succeed in making great chocolate ganache recipes in the future.

Important Note: Registration Deadline is March 2, 2021

When you're ready to pay your registration fee of $975.00 please click here: REGISTER NOW

Program at-a-glance

Two week online program

This intensive program is not just about making ganache. It’s about understanding ganache at a scientific level, and collaborating LIVE with your instructor, Rich Tango-Lowy and your fellow students to find the best solutions to your ganache challenges.

Please see CURRICULUM DETAILS below for a full description of what you will learn.

And WHAT OUR GRADUATES HAVE TO SAY below to see what our students think!

By the end of the program you will have developed a ganache recipe that meets all of your specific flavor, production and shelf life requirements.

Pre-requisites: Good understanding of chocolate flavor, chocolate work, and basic ganache making.

Curriculum Details

Owner Richard Tango-Lowy has been working with chocolate since 1996. He opened Dancing Lion Chocolate in 2007, where he is known for the quality of his bonbons and confections. He is also known for never having the same bonbon in his case twice, so when it comes to recipe development, he is an expert!

Rich will use a number of learning activities to help you identify your challenges including: live demonstrations of best practices and techniques, live group discussions and supervised recipe development time in your own kitchen. And each live online session will end with some "homework" for you to do over the next two days between live online sessions.

Students will participate in formal chocolate tastings to develop a better understanding of chocolate flavor in order to choose the right chocolate for their ganache recipes.

Live Session 1 - Flavoring Ganache I
Hot & cold steeping; impacts of alcohol; cold-steeping techniques; non dairy alternatives to cream.
2 hr Kitchen Homework Assignment

Live Session 2 - Flavoring Ganache II
Techniques for fresh flavors—fruit, herbs, & spices; a flavor-based approach to recipe development
2 hr Kitchen Homework Assignment

Live Session 3 - Flavor, Flavor Development, and Texture in Ganache Bonbons
Ingredients; shelf-life & water activity; flavor release and development; learning to experiment
Recipe Development I
Collaborative exercise to design your own ganache
2 hr Kitchen Homework Assignment

Live Session 4 Recipe Development 2
Taste test the elements of the ganache you designed; plan improvements.
Supervised bonbon development exercise

Registration Details

Registration is now open for this program.

When you're ready to pay your registration fee of $975.00 please click here: REGISTER NOW

IMPORTANT NOTES:

This program is delivered in English.

Again, please note that this program is focused on recipe development for fillings - not chocolate work. So there will be no instruction on tempering, enrobing, molding or decorating bonbons. We expect you to already be experienced in those skills.

Prerequisite:
An understanding of basic chocolate work including tempering, molding, enrobing as well as having made ganache.

Master Chocolatier Program certificate:

Students completing the program with a 70% or more on assignments will receive an Ecole Chocolat Master Chocolatier Certificate of Achievement.

What our graduates have to say

"I expected some general guidelines to be shared about recipe development and maybe some troubleshooting help with my ganache. But this class exponentially leveled up my understanding of how to achieve layers and waves of flavor in ganache. Rich is a fabulous artisan and I can't thank him enough"
Carolyn, 2020 Program

"Rich and his never ending knowledge, his love, scientific and at the same time artistic approach to the creation - so inspiring and exciting. Loved to listen to him and read his materials. His demonstration and explanation on the difference between the suspension and emulsion was key to the class. A big eye opener and the solution to past problems. "
Zsuzsanna, 2020 Program

“The biggest strength is the instructor. Rich has a great depth on knowledge and an ability to communicate his knowledge extremely well.--even in a virtual environment”
Donna, 2020 Program

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Cancellation policy

You can cancel from the Recipe Development Program up to five days before the registration deadline. A refund of your registration fee, minus a 10% administration fee, may take approximately 10 working days to process. Because our programs are usually full, and in order to make sure all students are committed, on the start date of your program your registration fee becomes non-refundable and non-transferable to another session (except in extraordinary circumstances).

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