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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.

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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METHODOLOGY

  • 1. When you register for the course, I will send you a video with absolutely all the theory explained in detail so that you can see it at your own time before the online class. This video will be supported by theoretical material in pdf as well. It is a video of 70 minutes, where I will talk to you in detail about: how to store the chocolates, problems that may arise in storage, what is the activity of the water and how to control it, factors that help with the shelf life, advantages of the no-cook method of a ganache, what are the sugars that we use in candy for what they are used for and how to use them, the main function of each of the ingredients in a ganache, and some bases for the formulation of pralines, giandujas and marzipan. Along with that first video I will also send you all the recipe book and videos of it.

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  • 2. Then on the first date of the live course we will meet in a session of approximately 3 hours where I will answer all the questions of the theory and the recipe book and I will teach you in real time to formulate your own ganaches from scratch for molded bonbons, enrobed  and  for truffles, using my formulation tables. 

  • This day you will have a homework and it will be to put into practice what you have learned and formulate at least one recipe yourself using the tables.

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  • 3. In the second session of the course we are going to meet for approximately 2 hours to correct the recipes that you formulate and and I will answer all the questions that arose in the process.

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  • 4. We will do the course through the ZOOM platform and at the end of each class I will send you the video of the entire session!

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  • 5. You will have access to the videos for 3 more months after the course!

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Material that you will get with

this course

  • Theoretical material in PDf

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  • 70 minute theoretical video

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

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  • Formulation table for molded bonbons and enrobed ganache.

  • Formulation table for truffles.

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  • Recording of each of the sessions by ZOOM

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  • Diploma

450€
PERSONALIZED
Access to the videos for 3 more months,
after the course.

(AVAILABLE IN ENGLISH AND SPANISH)

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

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