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.
July 14 - 24, 2020
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, July 14; Friday, July 17; Tuesday, July 21; Friday, July 24.
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: $925.00 US
This program is confirmed! 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 July 7, 2020 as registrants may want to prepare and send a sample of their current ganache recipe to the Instructor for analysis before the first Live Session on July 14. Details will be sent to students after they register. This is an optional but highly recommended activity. Rich can then help you even more with your recipe if he has examined your actual samples.
When you're ready to pay your registration fee of $925.00 please click here: STUDENT REGISTRATION
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.
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, basic ganache making and a sample of your typical ganache bonbon to be sent to instructor ahead of program start for evaluation.
Registration is now open for this program.
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.
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
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Cancellation policy
You can cancel from the Recipe Development Program up to three 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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