Professional Pastry Principles: Chocolate Foundation

Class Description

Infuse a touch of elegance into your mastery of chocolate at Enderun Extension’s Chocolate Foundations, the fourth installment of the Professional Pastry Principles series. This one-week course will equip you with a comprehensive understanding of the technical aspects of creating chocolates. Under the guidance of our international chefs from Ecole Ducasse Manila, you will learn hwo to make chocolate eggs, pralines, and bonbons, ensuring you master the techniques to produce creations that balance exceptional taste and aesthetic appeal.

Advance your pastry career.

Course Inclusions

• Ecole Ducasse Chef’s Jacket
• Enderun Culinary Apron
• Enderun Cap
• Set of Necessary Kitchen Utensils
• Set of Recipe Printouts
• Provision of Ingredients and Kitchen Equipment
• Certificate of Module Completion from Enderun Extension
• Pastry: Classic Entremets Digital Badge

Learning Goals

Mastery of Specific Chocolate Techniques:
Participants will acquire specialized skills and techniques in chocolate crafting, with a particular focus on creating chocolate eggs, pralines, and bonbons, ensuring proficiency in various aspects of chocolate work.

Application of Ecole Ducasse Pedagogy:
Learners will apply the renowned Ecole Ducasse pedagogy to understand and implement the intricate processes involved in chocolate making, ensuring that the knowledge and skills acquired are grounded in a globally recognized educational approach.

Time-Bound Skill Acquisition:
Participants will demonstrate the ability to efficiently and effectively acquire and apply new pastry skills within a condensed time frame of one week, showcasing adaptability and proficiency in a fast-paced learning environment.