Course

Confectionary course PRALINES AND TRUFFLES

Ana Florencia Davila

Michał Świerad

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Patisserie course: pralines and truffles

star TRAINING PROGRAMME

- a variety of ways for tempering chocolate,
- praline production techniques (cut, moulded),
- types of fillings,
- preparation of ganaches and fillings for pralines,
- the latest trends in flavours and shapes,
- the use of truffle shells for the production of chocolate truffles,
- preparation of chocolate bars with various fillings,
- making a simple chocolate sculpture,
- preparation of dyes for painting pralines,
- techniques for painting and decorating moulded and cut pralines.

people INTENDED FOR

This course is intended for anyone who wants to gain or expand both the theoretical knowledge and practical skills in the field of praline production. If you are interested in discovering new flavours and textures of fillings and you strive to perfect various techniques for praline production, this course will not disappoint you.

chef's hat Examples of confectionary creations

Below you will find examples of confectionary examples made during the course. We shall inspire you to make them by yourself in your own atelier!

Salted caramel Praliner Pralinowa Dżungla Praliny herbata cytrynowa z pietruszką

WE PROVIDE

    • A workplace fully equipped and modern appliances produced by the leaders of the confectionery industry.
    • High-quality raw materials and products to be used in the training
    • Printed recipes which serve as practical “guides” during the course
    • Training certificate
    • An apron that the participants may take with them after the training
    • Creative atmosphere, drinks and lunch
    • 24 h parking
    • Post-training technological support

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