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Decoration for Dessert
14-15 May
A fully practical course in which Master Davide Malizia will guide participants in the creation of modern and trendy decorations, walking them step by step through professional techniques, stylistic tips and little secrets gained from years of experience. During the two days of training, the Master will demonstrate the execution of each decoration live, analysing materials, textures, temperatures, tools and methods of application. Each participant will have the opportunity to immediately put into practice what is explained, replicating the techniques under the direct supervision of the Master.
The course involves discovering and creating different types of decorations, designed to embellish single portions, modern cakes and plated desserts:
- Chocolate decoration, from the basics to the most contemporary shapes, working with curves, layers, textures and the correct thicknesses to achieve elegant, and stable elements.
- Use of coloured cocoa butter to create shiny, satin or shaded effects, learning how to manage temperatures and colour layering techniques.
- Production of edible gold and silver leaf, useful for achieving precious and decorative finishes without waste.
The course will thus offer a comprehensive overview of the latest decorations in the world of modern pastry-making, providing each student with practical tools to personalise and enhance their desserts with a professional and creative touch.
Learning
program
The two-day course is designed to offer participants a complete immersion in the world of contemporary dessert decoration, combining technique, creativity and practical experimentation.
The course begins with an introduction to the equipment and materials most used in modern decoration, analysing their characteristics, functionality and recommendations for use. Master Davide Malizia will illustrate the correct techniques for handling sensitive materials, such as chocolate, coloured cocoa butter and edible metal leaf, explaining how temperature, consistency and tools can influence the final result.
Subsequently, the students will enter the guided practical phase, replicating the techniques shown by the Master in the laboratory.
Various types of decorations will be explored in depth:
- Chocolate decorations
- Coloured cocoa butter
- Edible gold and silver leaf
- Use of acetates
Throughout the course, Maestro Malizia will provide professional tips, tricks and advice, showing how to combine creativity and technique to create contemporary, balanced and striking decorations. Each participant will have the opportunity to try out the techniques for themselves, receiving immediate and personalised feedback to improve their precision, control and aesthetic results.
Designed for
The course is designed for pastry chefs, ice cream makers, chocolatiers and chefs who wish to learn more about modern decoration techniques and enrich their creations with professional and visually striking details. It is suitable for those who want to acquire immediate practical skills, learning how to work with chocolate, coloured cocoa butter and edible metallic leaf, and for those looking for tools and tricks to express their creativity in a controlled and professional manner.
It is ideal both for professionals already working in the sector who wish to keep up to date with the latest trends, and for those who want to specialise in decoration as a distinctive skill for their workshop or catering business.
objectives
- Acquire concrete and applicable skills in the daily production of modern decoration techniques, including the use of chocolate, coloured cocoa butter, metallic leaf and transparent materials such as acetates to create precise shapes and sophisticated details.
- Develop practical and creative skills, learning how to create elegant and contemporary decorations, experimenting with visual effects, textures and combinations of materials directly on your own desserts.
- Learn how to design and create complex decorations with method and precision, developing autonomy in choosing the most suitable materials and techniques for each type of dessert, ensuring professional, replicable results of high aesthetic quality.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
