Chocolate Travels - Chocolate University Online: Chocolate Immersion at Walt Disney Resort

CUO Chocolate Immersion at Walt Disney World® Resort, February 7-12, 2014.  This trip includes 5-nights lodging at Disney’s Contemporary Resort, a truly luxurious experience in itself.  Within walking distance (or a short monorail ride) to the Magic Kingdom, “students” will have easy access to all of our special events.  All attendees (students and guests) receive 5 days admission to Walt Disney World Resort with “park hopper” privileges.

What Will You Learn on This Chocolate Trip?

Pastry Chef Jeff Barnes

During two days of hands-on chocolate class, you will learn chocolate tempering, discover success in how to make a variety of chocolate ganaches, and experience the process of molding chocolate candies.  You will also make chocolate decorations, including chocolate flowers and curled chocolate.

By joining us on this journey, you will broaden your natural love of chocolate by creating your own luscious chocolate dessert, modern chocolate candies, chocolate decorations, and a chocolate centerpiece.

Upon your arrival at our Walt Disney World Resort’s chocolate immersion school you will be supplied with an apron and necessary tools for the chocolate class. 

During the classes, you will work closely with one of Disney’s top chocolate professionals.  And, upon conclusion, you will take your chocolate candies and chocolate centerpiece with you (unless, of course, you’ve eaten them already).  You will walk away with the knowledge and expertise to produce your own similar chocolate creations in the future.

Your Time With The Disney Chef Includes…

• The history and origin of Chocolate
• How Chocolate is made
• Tempering methods
• Chocolate Tasting
• How to produce a Chocolate Entremet
• Make Chocolate Ganaches
• The production of Chocolate Candies
• Innovative and modern Chocolate Decorations
• Production of a Chocolate Centerpiece

But there’s still more to tantalize your chocolate-loving self…

Here Are The Exclusive Extras You Get Only Through This Trip…

Bryn Kirk with Chocolate and Wine

1. Two exclusive chocolate recipe preparation lessons and tastings with an award-winning Disney pastry chef.  This experience is designed exclusively for our group by Head Executive Chef Robert Gilbert, Master Chocolatier Chef Barnes, the Disney Event Group, and Chocolate University Online.

2. A visit to the World of Chocolate Museum, the first of its kind, only in Orlando, Florida.  (For students and their guests.)

3. A chocolate and wine pairing seminar lead by CUO instructor Bryn Kirk.  You will be amazed by the way some of the flavor notes within chocolate and wine intertwine to create new taste sensations.  You will be able to offer similar pairings with your friends when you return home.

4. An exclusive gourmet chocolate-themed finale dessert reception in our own reserved space with un-obstructed view of Epcot® Illuminations: Reflections of Earth night show.  Whether you have seen this show in the past or not, the perfect view combined with chocolate dessert is sure to be a highlight of the trip.  (For students and their guests.)

5. Our own exclusive on-site Disney travel expert (not a Disney employee) providing concierge service to help you make the most of your time at Walt Disney World Resort, offering insider tips, tricks, and individualized advice.  Since this trip is on Disney property, you might as well enjoy all that Disney has to offer with secrets that are not known to the masses.

6. Constant access to Bryn Kirk, your Chocolate University Online instructor, who will always be on hand to talk chocolate and answer your individual questions.

7. A welcome reception and gift bag upon your arrival. (The gifts will include useful items for your chocolate making such as a spatula, chocolate comb, thermometer, and more.)  You will also receive a copy of The Unofficial Guide to Walt Disney World® Resort 2014, shipped to you in advance of the trip.

Everyone who registers as a “student” will receive all of the above benefits.  Students may bring guests as well.  Guests are on their own during the exclusive events, except for the World of Chocolate Museum and dessert reception at Epcot.  These two events are included for students and their guests.  Guests may also join the chocolate and wine pairing seminar for an extra fee.

To preserve the quality of the exclusive experience, this trip is limited to 20 “students” and 30 of their guests, no more than 4 guests per student.

To learn more, go to http://www.chocolatetravels.com/ or call them at 414-326-9577.  

PreGel America - Free Demonstration at Barry Callebaut Chocolate Academy

PreGel America
Ambassador Demonstration with Jerome Landrieu
6.6.2013
Chicago, IL
1pm-4pm

Expand your culinary skills, repertoire of flavors and recipes, and your network by joining our 5-Star Chef Ambassador Chef Jerome Landrieu, for a complimentary pastry demonstration. This three hour demonstration is the perfect opportunity to learn and experience how to take your business to the next level.

The 5-Star Chef Ambassador Program provides pastry chefs across the country real solutions to the challenges faced by our dynamic and changing industry. The exclusive program is only open to a limited number of participants and is designed for pastry chefs looking to try the new and unique 5-Star Chef Pastry SelectTM Line, test new recipes and learn new techniques. We look forward to hosting you at our demonstration.

Reserve your seats now to secure your spot for this dynamic program.  To reserve your seat contact Eli Zace at 704 707 0300 (e.zace@pregelamerica.com) or click on the link below to fill out the form below to request registration.

http://www.pregel5-starpastryseries.com/ambassadors/event_detail.asp?ID=69

Chef Jerome Landrieu
Thursday, June 6, 2013

1:00pm-4:00pm

Barry Callebaut Chocolate Academy
600 W. Chicago Avenue, Suite 860
Chicago, IL 60654

Guide to Hosting a Chocolate Tasting Party from Chocolate USA

If you are into chocolate research, responsible farming, and the health benefits of chocolate, you may want to check out Chocolate USA a website from the Chocolate Council of the National Confectioners Association. The website formerly was the home of the Chocolate Manufacturers Association. In 2008, the members of the Chocolate Manufacturers Association decided that the needs of its members were so closely aligned with those of the National Confectioners Association and the most efficient and effective method for future development would be to integrate the two organizations and to be known as the Chocolate Council of NCA.

The website is chocked full of information and provides links to chocolate resources and recipes. While I was looking around, I came across a pdf entitled "A Guide to Hosting a Chocolate Tasting Party". Well, that sure sounded fun.   Follow the link to see the pamphlet.  It contains a chocolate tasting how-to guide; a list of common chocolate descriptive terms; an overview of cocao %; and a chocolate glossary. 

Even if you don't want to have a party, the pamphlet is very educational.  Happy Tastings!

Review of The Chocolate Life - Online Social Network

Have an idea in mind and need some help executing it? Want to learn more about a chocolate making technique? If you don't have anybody to ask, there are several online chocolate forums and communities where you can post questions and get others to answer. One of the up and coming social networks that you should check out is The Chocolate Life.

The Chocolate Life is a relatively new community for "chocophiles, and aspiring chocophiles". Started by Clay Gordon approximately a year ago, the chocolate community has grown to over 700 members. Clay Gordon is the author of Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate, a book focusing on chocolate appreciation. He has been researching chocolate since 1994 and has worked as a professional chocolate critic since 2001. He has appeared on radio and TV, and has written/contributed articles to major newspapers and magazines. Clay also plan eco-adventures and tours for chocolate lovers who want to know even more about chocolate.

The site is social networked based and has a budding forum that I highly recommend. I have posed questions that were answered by Clay very promptly. Where he did not know the answer, he went above and beyond to find the answer for me.

Some of the things you will find at the site besides the forum are a chocolate events calander, member photos, and group discussions. There are currently four groups: Startup Central; NerdZone; HomeBrew Chocolate; and The Chocolate Swap. Startup Central is for people who want information about getting into the chocolate business. NerdZone is all about cacao and chocolate chemistry. HomeBrew Chocolate is for those who make chocolate at home(actually make chocolate, as opposed to just working with chocolate). Lastly, The Chocolate Swap is for members who want to trade chocoaltes.

In addition to offering information, home brewers can also buy cocoa beans from Clay. His offerings and prices (10 lbs) are:

Origin: Ecuador
Ecuadorian Nacional cocoa beans. $90.00.
Ecuadorian CCN-51 cocoa beans $85.00.

Origin: Venezuela
Venezuelan Carenero cocoa beans $90.00.
Venezuelan Rio Caribe cocoa beans $90.00.
Venezuelan Sur del Lago cocoa beans $87.50.
Venezuelan Tucani cocoa beans $90.00.

Origin: Dominican Republic
Organic Hispaniola-grade beans from the Dominican Republic $90.00.
Hispaniola-grade beans from the Dominican Republic $85.00.
Sanchez-grade beans from the Dominican Republic $82.50.

Other Origins
Nicaraguan cocoa beans $85.00.
Cocoa beans from Papua New Guinea $85.00.
Cocoa beans from Ghana $85.00.
Cocoa beans from the Ivory Coast $82.50.
Organic Panamanian cocoa beans $85.00.
Organic cocoa beans from Madagascar's Sambirano Valley $100.00.

Specialty Beans: Organic
Organic Hispaniola-grade beans from the Dominican Republic $90.00.
Organic Panamanian cocoa beans $85.00.
Organic cocoa beans from Madagascar's Sambirano Valley $100.00.

All and all, I think this is a great site that I would highly recommend you visit. I wish good things for Clay as I know he has worked very hard to put this community together.

Chocolate Academy in the U.S. - Barry Callebaut

Barry Callebaut, world known for its premium chocolate products, has recently opened its doors to its new Chocolate Academy in Chicago, Illinois. This is the only location in the United States. Other Academies are located in Belgium, The Netherlands, Canada, Switzerland, the United Kingdom, and many other places around the world.

The Chocolate Academies offer practical and theoretical courses for chocolate artisans: pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings. During the practical courses, the participants get the chance to apply and broaden their technical skills under the guidance of our technical advisors and to share experience and knowledge with other professionals.

Classes are generally given over a a two or three day period at the Chicago location. Prices for two day courses are $580 and three day courses are $800. Following is a brief description of each course’s content according to the 2008-2009 North America Chocolate Academy Course Catalogue:

DISCOVERING CHOCOLATE
This first level course is designed for individuals who want to discover
chocolate! With theoretical, technical and practical approaches, we will
familiarize you with this marvelous subject. You will learn to temper
chocolate, to prepare ganaches and to mould chocolate pieces as well as
candies. In Canada, you will also have a tour of the production plant.

CHOCOLATE BEYOND THE BASICS
This second level course will expand your tempering practices with a
new range of ganache recipes. The chocolatier will have the opportunity
to improve different techniques for enrobing with a fork, moulding and
making small chocolate pieces. We recommend also enrolling in Chocolate
Expertise which is offered in conjunction with this course.

CHOCOLATE EXPERTISE
This third level course, which builds upon the knowledge gained in
Chocolate Beyond the Basics, will put quality and taste at the forefront with
a selection of top-of-the-line ganaches and candies, including surprising
infusions and creative decorations. A total review of good practices for
chocolate making and conservation of ganaches reveals the final mysteries
of chocolate making.

ENROBING MACHINE TECHNIQUES
This course is devoted to chocolate makers who use an enrobing machine
or are thinking of buying this type of equipment. You will explore all the
techniques for enrobing, decorating and finishing. The menu includes many
ganaches, caramels and chocolate bars.

THE CHOCOLATE SECRETS OF Jean-Pierre WYBAUW
Jean-Pierre Wybauw, our chocolate master, will reveal the secrets of
pre-crystallization and achieving the right balance of ingredients to create
ganaches. Jean-Pierre will discuss the different emulsions of ganache and its
effect on shelf life. You will learn more in-depth information about water activity
and its impact in ganache making and conservation. From theory to practice,
you will create a variety of new bonbons.

SINGLE-ORIGIN & PLANTATION CHOCOLATE CREATIONS WITH Jérôme LANDRIEU
Discover the chocolate creations of Jérôme Landrieu with the exceptional flavors
and incomparable aromas of our single-origin and plantation chocolates. During
this course, you will discover a full menu of your chef ’s favorite recipes including:
ice cream, small cakes, pies and pastries.

CREATING CHOCOLATE SHOWPIECES
Find the artist in you! In this special course for artistic pieces, our chefs
( Jérôme Landrieu in USA and Christophe Morel in Canada) will demonstrate
all the tips, tricks and fundamental methods for constructing your moulds and
forms to make creations that are uniquely yours. Three delicious days (two in
Canada) to gain a competitive advantage or simply to enliven your store.

CHOCOLATE SCULPTURE WITH Jean-François CASTAGNE
This course is intended for professionals who are looking to perfect their ability
to make sculptures and showpieces. Jean-François Castagne, a well-known MOF,
will show you his unique cold emulsion modeling techniques with the Robot
Coupe®. You will learn how to create high-level competition showpieces and
add value to your window displays or any special event presentation.

THE BEST OF PACO TORREBLANCA’s SUMMER DESSERTS
Paco Torreblanca embodies the generations of great chefs who have impacted
the world of Spanish pastry and chocolate. Paco will share his new signature
creations premiering in the USA at our new academy. You will discover his
personality, his extraordinary talent, his one-of-a-kind creations and many other
specialties – including entremets creations and his chocolate candies.

CHOCOLATE CREATIONS (cakes, flans & pies)
This course is designed for restaurants, hotels and pastry shops. Using our best
Cacao Barry and Callebaut chocolates to create an assortment of desserts, you
will learn how to use Mycryo® (cocoa butter), an alternative to gelatin. The
course will offer exquisite new dessert recipes.

CRAVING FOR MACAROONS & PETITS FOURS
This hands-on class will expose you to the marvelous world of macaroons,
garnishments and an incredible variety of fresh and dry petits fours. Your
palate will come alive with a combination of classical and unusual flavors.
Jérôme Landrieu will focus on the importance of choosing the right
materials and ingredients to give the highest quality, premium taste profile,
and ultimate chocolate experience.

TRENDS IN VERRINES & PETITS gâteaux
Not to be missed! The art of French pâtisserie at your service. In this three-day
training class you will discover a mix of elaborate ideas for combining fruits and
chocolate by using our famous Mycryo® (cocoa butter) to enhance the balance
of taste and texture. Jérôme Landrieu will show you techniques that are quick,
original and highly productive. This training will feed your inspiration.

RESTAURANT DESSERTS & FANCY CAKES
This class is designed especially for hotel and restaurant pastry chefs with high
production and service. You will create a variety of elegant plated desserts
and small pastries using our sensational line of Belgian heritage chocolates.
The chocolate will be the star in these exceptional desserts!

ENHANCE YOUR PASTRIES WITH Paul FEAVER McGOWEN
Paul Feaver McGowen will revitalize five existing recipes using new techniques,
alternative products and original decorations. You will discover new inspirations
for the desserts of tomorrow while paying homage to desserts of yesterday.

COMBINATION OF PLATED DESSERTS WITH Alexandre BOURDEAUx
Explore a range of exquisite chocolate desserts with our Belgian chef, Alexandre
Bourdeaux. You will create a combination of plated desserts appropriate for
restaurants and banquets, as well as a vast array of mini petits fours recipes with
chocolate. This course hones your skills to create simple and elegant decorations
– an indispensable talent to enhance any dessert and improve profitability.

PLATED DESSERTS WITH Laurent PAGÈS
Creating enticing, on-trend, flavorful desserts high in taste is always a challenge
for restauranteurs. Laurent Pagès will create summer desserts in a variety
of shapes, full of flavor and color. And what’s more, he will reveal his latest
decorating tips to enhance your new creations!

PAIRING CHOCOLATE WITH WINE & SCOTCH
From earthy to spicy, smokey to flowery, Paul Feaver McGowen will help you
to recognize these qualities in wine, scotch and now chocolate! Exploring the
flavors and characteristics of wine and scotch with him, you will learn to create
the best chocolate pairings for these tastes.

Savory CUISINE WITH MYCRYO®
Discover the world of Mycryo (cocoa butter) cooking with our renowned
chefs, Jean-Pierre Chalet (USA) and Giovanni Apollo (Canada). They will
help you discover the advantages of using Mycryo to preserve taste, texture
and colors with their signature dishes. A rich experience and incredible program.

Class sizes vary by course and location. Typical size is 10 people in USA and 8 people in Canada.
Class is from 9:00 am to 5:00 pm. To register or for any questions concerning registration or accomodations, please call 1-866-443-0460 or email chocolate_academy_usa@barry-callebaut.com Upon registration, you will be asked about your level of chocolate knowledge to ensure you are enrolling for classes that are at an appropriate level.

http://www.barry-callebaut.com/
www.callebaut.com
www.cacao-barry.com
www.carma.ch
www.worldchocolatemasters.com
600 West Chicago, Suite 860
Chicago, Illinois, USA 60654
1-866-443-0460

Barry Callebaut North America Head Office, 600 West Chicago, Suite 860, Chicago, Illinois 60654 USA

Cacao Barry Recipes and Demonstrations Online

Cacao Barry, a company well know for its high grade of chocolate products, has recipes and video demonstrations on its website. Just like their products, the website is well tailored and in good taste.

There are both basic and advanced videos that can be accessed after registering with the site. Some of the instructional videos include moulding solid figures, moulding bon bons, tempering chocolate, and using decorations.

In addition, there are recipes for confectioners including many different praline, bonbon, and truffle flavors. For each recipe, links are given to the Cacao Barry products that are used. Also, when viewing the product pages, links are given for recipes and advice is given for using the product.

If you have some time, I would highly recommend viewing the website and becoming more familiar with the Cacao Barry product lines.

Cargill Announces "The Chocolatier's Workshop" for Aspiring Chocolatiers

Sept. 8, 2008

Contact:

Nicole Reichert, 952-742-4204, nicole_reichert@cargill.com

Cargill introduces ‘The Chocolatier’s Workshop’ for aspiring chocolatiers


A three-day, hands-on seminar created for confectioners and chocolatiers who want to start a confectionery business

LITITZ, PA. – Cargill announced today that it will hold a three-day seminar, in Lititz, Pa., Nov. 10-12, for aspiring confectioners and chocolatiers who are serious about starting their own confectionery business. The course will introduce the basics of starting a successful business and will also include a hands-on confection-making session.

“We are excited about this new offering from Cargill. We are melding practical business tools with confectionery making,” said Courtney LeDrew, marketing specialist, Cargill Cocoa & Chocolate. “Our goal is to enable new confectioners and chocolatiers to be more effective and successful in realizing their dreams.”

The first two days of the workshop will be held in a classroom setting, where participants will learn about site selection, determining product mix, selecting and purchasing equipment, branding and packaging the product, fundamentals of marketing, advertising and promotion, understanding legal rights and obligations, and much more. The third day will focus on hands-on confection making, during which participants will learn about the theory of chocolate tempering and make their own confections. The Chocolatier’s Workshop will be taught and facilitated by a mix of Cargill specialists and industry experts.

The Chocolatier's Workshop is limited to qualified applicants and will only accommodate 12 participants. Please contact Becky Cox at 717-626-3246 or e-mail chocolate@cargill.com if you would like to sign up.

Ecole chocolat Professional School of Chocolate Arts

For those of us living in rural areas, access to a local professional chocolate education is not an option. Luckily, there is a professional, online program available. Ecole chocolat has an intensive, part-time professional chocolatier program that is taken 100% online over a three month period.

The curriculum prepares you for production of fine chocolate bonbons and bars. It includes chocolate history, industry and product knowledge, physiology of taste as it relates to recipe development, professional production techniques for bonbons and bars as well as marketing and operation issues involved in opening a chocolate business. Students completing the program will receive a certificate of achievement.

The cost for the professional chocolatier program is $595. Classes normally begin in January, April, and September each year. The classes do fill up, so if you are interested you may want to register early.

In addition to the professional chocolatier program, Ecole Chocolat offers other programs such as chocolate making, quality assurance, and master chocolatier.

Chicago School of Mold Making

Anyone interested in taking a class about making chocolate molds, should contact the Chicago School of Mold Making. Michael Joy, sculptor and master mold maker, teaches three day workshops that teaches students how to make silicone molds. According to his website, some of the details of the workshop are as follows:


Silicone Mold Making Workshop

Class Description: Our three day workshop opens with a mold making demonstration. Immediately following, students make their own mold from similar objects. The process continues with students learning how to make Hydrocal master molds and then pouring food grade production molds. Once completed, students may make a mold of an object they have brought to class. Upon completion of the class, each student will leave with the molds they have made, including two or more non-food grade molds, Hydrocal master molds, food grade (platinum cured) silicone molds…and time permitting, a silicone mold of an object that you brought. An instructional hand out and resource list will also be provided.

Specific information addressed in class:* How to use non food grade and food grade silicone * How to design and make a silicone mold efficiently. * Making Hydrocal master molds for multiple mold production * Proper surface preparation, molding from almost any surface * Demo, using wax as a sculptural tool* Making a gang mold (multiple cavity mold)* How to recycle silicone* Locating additional sources and information outside of the food industry* How to recognize quality and craftsmanship in the mold industry.* Power Point presentation, The Shape of Food is Changing.

The cost of the workshop according to the website is $1,050.00 per student. Includes: all materials and an essential mold making tool kit (which you take home.)


If you have a question about the class you can call 708-660-9707 or send them an email Joy@ChicagoMoldSchool.com.