Alfred Formation
Chocolate-Making Techniques

Chocolate-Making Techniques

Course no. 000017

Food SectorFrom 7 amPrésentiel

This course in chocolate-making techniques enables professionals to master the art of working with chocolate, tempering, moulding and creating artistic pieces. Participants learn how to create chocolate decorations, use colourings and cocoa butter, produce original creations and hone their skills in artisanal chocolate-making.

From 690 €

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Program

4 modules
From 7 am

Discover chocolate moulding techniques for creating half-spheres, half-eggs and other artistic shapes. You will learn how to prepare the moulds, create the decorations, and carry out the moulding, filling and trimming processes to produce professional-quality chocolate creations.

Your trainer

Meet your
trainer.

XAVIER NICLOUX

Our course is led by Xavier Nicloux, a seasoned professional in the world of Food hygiene

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