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Chocolate couverture training

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Omar Forastero
@omar-forastero
04/25/12 01:07:03
86 posts

Good day friends!

I am looking for a personalized hands on chocolate couverture training in Europe withan experienced master chocolatier. I would like to extend my knowledge in making [Ed: working with] chocolate couverture (not bean to bar). I am mainly interested in learning the science behind it all, and how each and every ingredient interacts with the others. Why use this and not that? How the addition of a certain percentage of a certain ingredient affects the chocolate (i.e., flavour, texture, aroma, shelf life...)

Any recommendations other than the renowned Callebaut academy?

Thank you,
Omar


updated by @omar-forastero: 04/16/15 01:03:53

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