By attending this course you will understand
how to formulate a balanced and stable ganache recipe, understand the taste,
texture, structure and shelf life.
You will be able to create your own ganache formula from scratch.

The theory of ingredients composing a ganache

In order to understand the composition of a ganache
it is essential to understand the ingredients that compose it, what are they made of
and what are they used for?

How to improve the life of a ganache?

You will understand the errors to avoid in order to keep a ganache suitable for
consumption. Some ingredients will be cited as preserving.
It is important to
understand the different types of degradation of a ganache.

During the class we will work with this amazing online tool which will allow us to balance
our own ganache recipes and understand the taste, texture, structure and give
us an indication on the shelf life.
The software has been designed to work in
an intuitive way, a smart tool that will avoid us to test the recipes several times.
Please bring your laptop or tablet to be able to access the software.

After studying the theory of ingredients together,
with the support of Chef you will create your own recipes during the class.
We will start with simple recipes to continue to
more complex recipes in their balance composition.

Tasting and report

Chef will give you the tools to have an objective tasting and after a day of crystallisation,
the ganache will be tasted together.
The recipes will either be validated or will need to be improved.
In case they are not validated, we will analyse the defect (s) of each of them and understand how to
modify them in order to improve them.

With the help of our amazing software - Ganache Solution, we will be able to compare up
to 3 recipes together.
When the recipes are improved, we will be able to taste these recipes in comparison.

Following my inspirational passion, I start at an early
age my education as a pastry chef.

After graduating from Pastry and Chocolate school in
Brussels, I gained experience, which gave me a wider
vision about the world of pastry.

At 20 years old, I moved to Italy and, after a few years,
I had the chance to join the team of Sergio Mei at the Four Season Hotel in Milan.
This allowed me to travel all over the world,
acquiring new experiences working as a pastry chef
in luxury hotels in Cairo, Japan, United States and UK.

Over the years, thanks to the collaboration with Barry Callebaut,
I became more and more confident with the
technology and the chemistry of chocolate.

In 2014 I became Head of the Chocolate Academy™ in Belgium
and led the opening of the new Chocolate Academy™ Callebaut,
marking an historical moment in the story of the brand.
Then I started teaching worldwide and I realize that this was my future.

In 2016, I create my own company “Pastry & Chocadvice”.
As the name suggests, I give advice, help & solutions in the world of pastry and chocolate, sharing my
knowledge and technics.

In one word, “I do what I love”.

In March 2018, I launched my online software "Ganache Solution"
to help chefs monitor their own recipes.

Payment can be made in 2 installments,
60% in 4 days after the booking,
40% of program fee shall be paid latest 6 weeks before the event date.

Payment can be made via bank transfer into our account:
Account Holder: ICEPWORLD AGENCY SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN: RO40BTRLEURCRT0258391002
SWIFT: BTRLRO22

Online payment with credit/debit card available for Full Payments Only!

Kindly take into consideration that we have limited places for these MasterClasses and the demand is very hight.

To avoid disappointment, we advise you to book your place as soon as possible and send us a copy of Payment Receipt and Registration Form by email to office@icephotelschool.com.

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