The course will introduce you to the creation of chocolate confectionery like truffles, ganaches, praline, and bonbon based on the classic and best-selling ingredients.
The course will teach you molding and hand-dipping techniques, texture, and shelf life. What's more, you will get to explore the making of other confections such as mendiants, pates de fruits, guimauve, and others.
You will be able to produce a wide range of chocolate products, learn different ways of tempering, identify and solve issues that you may encounter.
Who can attend this class?
General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.
About the Instructors:
Panagiotis Samaras is a Greek native who started his pastry career as a child, growing up in his family pastry shop in Ptolemaida. At 16, he entered the Organization of Technical Education of Greece in Thessaloniki to become a pastry chef. After he graduated in 2007, he returned and took over his father’s pastry shop and worked on French and traditional Greek cuisine. It was during these times he found his passion for chocolate and confectionery. After eight years of successful operations, he decided to move to Dubai to expand his own culinary horizons, with prior experience at French Bistro and Boulangerie at “La Serre”.
Fatima K Rahman has been a food enthusiast from her early years, experimenting in the kitchen under her grandmother’s patient tutelage. Her passion for pastry led her to some of the best culinary schools in the world City & Guild & Le Cordon Bleu Paris in 2010. Having worked in France, a luxury chocolate boutique and in artistry, her experience includes training in Sugar Craft by Knightsbridge PME School of Confectionery Arts. Her experience in marketing, business development and budgeting come through her endeavors to be an educator in chef instruction and developing course structures. She continues to progress on a quest to learn, formulate recipes and impart knowledge to others.
All materials will be provided
48 hours prior to course start with full refund
18 and older
- Lunch will be served at the venue (from 12:00-1:00 PM). If you have any allergies or food restrictions, please advise at least a week prior to the class
- Instruction is available in both English & French
Ground Floor, Shop No. 1