Category Archives: Training
Short and sweet news today!
I have received my final grade for the Professional Chocolatiers course through Ecole Chocolat. I am stoked to say I passed with an A+ and a mark of 94%…..Now just to keep that standard up when I open my store and things could get very exciting…Thanks again to my incredible parents for paying for the course and encouraging me all the way. xoxox
Well I am busy with the start of my course and already loving it. I have to research as many independent chocolatiers and find three that inspire me and the style I would like to emulate. Well these are two of them I think I have decided to go with. Check them out, tell me what you think!
Click on boxed collections, then seasonal collections. I love her use of colour, its like art!
I like his designs but especially the flavours.
and I am still deciding on my last one..if you know of any outstanding ones that you like let me know!
With thanks to my fantastic parents I will be studying for three months through Ecole Chocolat.
It is an online chocolate program where you do all the practical work at home and then meet fellow students and lecturers online. I am very excited and hope to post my progress, assignments and chocolate developments here. I feel so blessed being able to study chocolate!!!
In October 2008 I had the privilege of studying under Jean-Pierre Wybauw for a short course in Belgium Candy Making – Fine Chocolates. It was held in Orlando, Florida at The Notter School of Pastry Arts. We spent 3 days learning different techniques, flavours and how to use specific equipment. I had an absolute ball and realised that becoming a chocolatier was definitely what I wanted to do.
Jean-Pierre began by teaching us all about tempering chocolate (which I will post about soon) and chocolate decay and spoilage. Then we got into the fun part. Together with my chocolate partner for the course, Sally, we began making so many different varieties of chocolates. I believe we each had approximately 150-200 chocolates each to take home with us. I can certainly say my family were happy to see me return home that weekend!
We learnt how to make traditional shapes and flavours such as molded liquors, anisette, lavender, almond praline, butter truffles with vanilla. However the ones I enjoyed the most were the flavours of cardamon and pistachio, mango saffron and mint with green tea.
To finish the course as a treat Jean-Pierre demonstrated how to make several decorations. We learnt how to use transfer sheets which place a coloured pattern of cocoa butter on the chocolate, various shapes and bowls to hold desserts, curls, striped cigars and my absolute favourite, a gift bow made out of chocolate. I will have to practice these once I have purchased my own marble slab but for now I am content with getting up each day and deciding what chocolate challenge I will undergo next!