The Art of Artisan Chocolate Candies - FULL
May 10 - 13, 2010 (7am - 3pm)
$1,200
Professional
Thierry Mulhaupt, French Master Pastry Chef, Visiting Chef
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As an added value, this Professional Continuing Education Course at The French Pastry School will feature a Three-Course Lunch. Click on the image to view the menu. * Three-course lunch is included in course fee. |
The French Pastry School is proud to welcome back Master Pastry Chef and Chocolatier, Thierry Mulhaupt for this four-day, hands-on class on Artisan Chocolate Candies. Chef Mulhaupt will present a variety of chocolate candy techniques in this class, as well as teach his approach to marketing chocolate. Different fillings will be taught, such as praliné, almond paste, and an assortment of ganaches. Several techniques in creating bonbons will be covered, such as use of the guitar, molded bonbons, piped and dipped. Flavors will include dark chocolate, white chocolate with sesame and fleur de sel, and espresso. A milk rocher with old-fashioned praliné will be taught, and fruit fillings including passion fruit and black currant. Ganache flavors will feature raspberry, rum, Tonka bean, and more. |
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In addition to artisan chocolate candies, you will learn to make tablettes using a variety of dark, milk and white chocolate, incorporating different flavor and texture profiles.
Just as important as the realization of your chocolate buffet is the tasting of your creations. Chef Mulhaupt will also share with you the secrets of his own shop in Strasbourg, France, from his conception of pastry in general to management to selling the product. He will show you modern techniques used to maximize time and materials for a greater profit.
This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).
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Chef Mulhaupt brings invention and creativity to his work. In 1999 Chef Mulhaupt along with his wife opened a shop in the historic district in Strasbourg solely dedicated to fine chocolates and pain d’épices. His relatively young career has already earned numerous distinctions: Best Young Pastry Chef in France, Best Young International Pastry Chef in Barcelona, the Jean-Louis Berthelot prize in Paris, first place at the Gastronomic Olympics in Frankfort, Best Pastry Chef in France in 1996, the Marianne du Meilleur Kougelhopf in 1998, and three tablettes in the “Guide des Croqueurs de Chocolat” in 1998.
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Professional - denotes course is designed for professionals and Pastry Chefs |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep. A three-course family style lunch will be provided each day.
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