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Ganache formulation.
 

This course is designed for people who already have experience working with ganache and seek to improve the shelf life of their recipes and also learn how to formulate their own ganaches for molded bonbons, enrobed and truffles.

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SERVICIOS
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Hi, I'm Sylvia,

I am a chocolatier and pastry chef. I am the creator of the Sylvia Baquero Chocolatier - Patissier brand, which represents all my passion and mystique towards this profession.

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I have acquired my experience after extensive experience in different countries. Today I dedicate myself to online training, a space where in a very authentic and natural way I share all my knowledge and love for the sweet world.

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WHAT YOU WILL LEARN

IN THIS COURSE?

  • How to control and extend the shelf life of ganache.

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  • What is A.w (Water Activity)

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  • How to improve the textures of your ganaches.

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  • The application of the different sugars in a ganache.

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  • The technology of the ingredients in a ganache.

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  • Formulation of ganaches for molded bonbons, enrobed and truffles.

    • Ganache with liquor.

    • Nut ganache.

    • Vegan ganache.

    • Ganache with fruit, without fruit and with water.

    • Pralines and giandujas.

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  • Recipe book with 28 recipes in PDF, videos of 22 recipes and construction of 11 different chocolates.

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Que incluye este curso

  1. Toda la información teórica en pdf Y VIDEO.

  2. Tablas de formulación acompañadas de video explicativo de cómo usarlas.

  3. Recetario de bombones de molde con 29 recetas en PDF, videos de 22 recetas y construcción de 11 distintos bombones:

    1. RECETAS:​​

      1. Bombón de pistacho

        1. Mazapán de pistacho

        2. Ganache de pistacho​​

      2. Bombón de maple:

        1. Syrup de maple

        2. Ganache de maple

        3. Gianduja de pecanas​

      3. Bombón de rosas y frambuesa:

        1. Rosas en almibar

        2. Ganache de frambuesa​

      4. Bombón de naranja:

        1. Ganache de naranja

        2. Pasta de fruta de naranja 

      5. Bombón de cookies and cream:

        1. Crocante de oreo

        2. Ganache de crema​

      6. Bombón de ferrero:

        1. Ganache de praline de avellanas

        2. Crocante de ferrero​

      7. Bombón de caramelo y lotus:

        1. Caramelo

        2. Crocante de lotus

      8. Bombón de maracuyá:

        1. Caramelo de maracuyá

        2. Ganache de maracuyá 

      9. Bombón de pomelo, yogurt y sesamo negro:

        1. Gel de pomelo

        2. Ganache de yogurt

        3. Praliné de sesamo negro​

      10. Bombón de dulce de leche:

        1. Dulce de leche

        2. Ganache de chocolate blanco caramelizado, zephyr caramel. 

      11. Bombón vegano:

        1. Ganache vegana

285€
FOR GROUPS
Access to the videos for 3 more months,
after the course.
(AVAILABLE IN  SPANISH ONLY)

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