Develop the knowledge and ability to create beautiful commercial chocolate showpieces
For who? Everybody who followed Chocolate skills 1.0 or for everyone who documented experience in chocolate work.
What to expect? Raul Bernal wil elaborate a range of chocolate showpieces with his own signature. During 2 days, he will introduce different chocolate techniques from the artistique perspective:
Hereunder you can find a summary of what to expect during Commercial chocolate showpieces:
- Concept design
- Polishing and finishing,
- Techniques in order to create and develop chocolate showpieces from round shapes (spheres and oval).
The objective of the course is learning how to create chocolate showpieces from an idea, drawing. Raul Bernal and his unique. Creative and commercial style is very identifiable and renowned.
Price = 560 €/VAT incl.
Daily from 9 h 00 till 17 h 00
Although it may sound obvious, one really has to want to be perseverant in order to become a good pastry chef, and being able to face sacrifice daily is a required feature. This is the maxim which had turned this young chef, a former skillful student, into one of the best teachers at the Confectionery School in Barcelona in a very short time.
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won’t spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.