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.
Next Session: September 7-17, 2021
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, Sept 7; Friday, September 10; Tuesday, September 14; Friday, September 17.
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 September 3, 2021
When you're ready to pay your registration fee of $975.00 please click here: REGISTER NOW
What Will I Learn?
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.
Your Learning Experience
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.
Yes, all live sessions will be recorded so if you have to miss one, you can catch up afterwards.
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
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 Masterclass with a 70% or more on assignments will receive a digital Ecole Chocolat Master Chocolatier Certificate of Achievement.
What our graduates have to say
"Yes!!! I love that I was able to do this online, it took a lot of stress away. I was able to create and experiment at ease. I love the technical side to this class. I was not looking for recipes, but instead to understand how to make my ganache better. This class just blew my mind with all the possibilities."
Anita, 2021 Program
"This course was much more than I expected! I didn't realized the wealth of learning that would come in the form of our group conversations, questions, answers, assignments and the excellent study materials in each Module. That list of questions I had at the beginning, now pale in comparison to what I learned in this course!"
Sue, 2021 Program
“For me, Rich has re-written the book and shown me a far better way to proceed in the future. He's liberated my mind and I now feel confident to experiment with ingredients that I would never have considered prior to this program.”
Lou, 2021 Program
Not quite ready to register?
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If you would like to receive periodic program updates, click on the following button.
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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Contact Us
Email: info@ecolechocolat.com
Visits by appointment only:
505 Montgomery
San Francisco, CA U.S.
1-213-291-8309
Canadian or International
1666 West 2nd Ave
Vancouver, B.C. Canada
1-604-484-1872
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
