A few weeks ago I attended a five day training course at the Callebaut Chocolate Academy in Banbury, UK. The main aim of the course was to introduce you to all of the facets of starting up your own business making and selling chocolate.
I absolutely loved my time at the Chocolate Academy and learnt so much. Here are some photos taken during the course.
Check out the stylish hairnets! Throughout the course, a lot of emphasis was given to observing and maintaining good hygiene standards while working with chocolate. Here is one of the lecturers (Julie Sharp) checking the temperature of the chocolate during pre-crystallization (tempering). You can also see at the bottom of the photo that we did some taste testing just beforehand, a definite perk of doing this course.
One of the most interesting parts of the course for me was when we got to mess about with coloured cocoa butter and creative powders to create cool decorative effects. Here one of our other lecturers (Beverley Dunkley) is showing us how to easily temper your coloured cocoa butter.
I used a combination of tape, stickers, airbrush, Russian piping nozzles, red metallic powder and white cocoa butter to create this Easter egg. The photo does not do the shine justice. If you properly polish your moulds before casting, you can get really shiny chocolate.
It’s not all about looks however, there was a lot of taste testing over the course of the five days. Here we have a perfectly proportioned passionfruit jelly layer on-top of a chocolate ganache layer. Such a great flavour combination.
It’s fair to say that I absolutely loved my short time at the Chocolate Academy and I can’t wait to go back again. I learnt so much but there is still so much left to learn about this mysterious thing called chocolate.