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CONTEMPORARY PRALINE MAKING
15-16-17 February 2027
MOF Chocolatier Bertrand Balay will guide participants in discovering new ideas and techniques for developing a contemporary chocolate line that is creative and built on rational, efficient production criteria. During the course, a variety of pralines, creamy fillings and ganaches will be made, with an in-depth look at the correct balance of ingredients, the management of different textures, and the harmony between flavor, structure and mouthfeel.
Maestro Balay’s experience will also be invaluable in analyzing how to build a broad and coherent range, optimizing preparations, streamlining processes and making the most of production bases.
With Easter in mind, the course will focus on designing an innovative chocolate collection, concentrating on shapes, finishes, colors and decorations to create distinctive, commercially appealing products. Participants will be guided in the study of product aesthetics and in the search for contemporary solutions that enhance the chocolate and make the collection recognizable and up to date.
Learning
program
This course offers a technical and creative deep dive into designing a contemporary chocolate line, with particular focus on streamlining production processes and building a range that is coherent from a technical, aesthetic and commercial standpoint.
Maestro Bertrand Balay will guide participants in making pralines, creamy fillings and ganaches, analyzing recipe balance, the relationship between ingredients, the management of different textures and the control of working parameters. The characteristics of the various bases will be explored in depth, along with the methods for achieving balanced, consistent structures, textures and flavor profiles.
Part of the program will be devoted to production streamlining, looking at how to organize preparations, optimize bases and develop multiple items from common elements. The goal is to provide an effective working method that combines research, quality and a sustainable production process. Shapes, volumes, colors, finishes and decorative techniques will be studied, with particular attention to the balance between aesthetics, recognizability and production feasibility.
Designed for
This course is designed for pastry chefs, chocolatiers, gelato makers and food service professionals who want to deepen their chocolate-working techniques and develop a contemporary chocolate offering. It is ideal for those who wish to refine their skills in making pralines, creamy fillings and ganaches, improve production organization and efficiency, and gain new tools for designing seasonal collections and products with strong aesthetic and commercial value.
objectives
- Refine chocolate-working techniques, exploring balance, consistency, texture and the making of pralines, creamy fillings and ganaches.
- Optimize production processes, learning how to organize preparations and develop a broad, coherent range through shared bases and efficient working methods.
- Develop a contemporary chocolate collection, enhancing concept, shapes, colors, finishes and decorations to create a distinctive and commercially effective offering.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
