Description and characteristics of chocolate
Tempering of chocolate
Modern and classic ganaches
Moulded chocolate
Coated chocolate
Chocolate decorations
Chocolate truffles

See the calendar for course times.

Contact the school for more information and details about this course.

The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.
 

The variety, properties and countless uses that enhance the peculiarities of these very special ingredients. 

The lesson opens together with a box, which the students will take home at the end of the lesson.
Once all the secrets and techniques of preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.




 

Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for 
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.