Advanced Chocolaterie: Shelf-life

Service Description

Shelf life is a critical consideration in any commercial chocolate business, in this course we will uncover everything relating to this topic. In this course you will learn how to lower water activity while balancing sweetness and texture. In this course we take a different approach from the traditional courses, rather than handing you a completely finished recipe book, we will give you the tools and knowledge to create your own recipes according to our guidelines, which we will Water-Activity test. In a group discussion we will discuss each ganache and how we could improve it further. This course is for professionals working in the chocolate industry, looking to improve shelf life in their offering or individuals looking to start their own chocolate business. This course includes: Book with all the relevant technology + example recipes Temporary access to software "Ganache Solution" to calculate recipes Co-Lab apron Lunch Your own creations to take home

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