About the Course
During this intensive 3-day workshop, participants will immerse themselves in the diverse realms of chocolate artistry. From crafting various types of chocolates to mastering pralines, candies, and confections, each participant will engage in hands-on learning across every facet of this delectable craft.
What you will be learning:
Flowers - Raspberry Fruit Paste, Orange Ganache
Caribe - Coconut Praline, Lime Caramel
Calin Caramel - Hazelnuts Praline, Sea Salt Caramel
Brazil
Sunflower
Caramel Raspberry
Caramel Pecan
Sand Rose Pecan Nut - Pecan Almond Paste, Pecan Fillings
Fruit Paste - Passion Apricot, Cassis
Fudge
Calissons
Ferrero Roche
Pistachio - Pistachio Praline, Ganache Pistachio
Pecan Pie - Pecan Praline, Soft Caramel
Passion Ganache
Coriander Praline
New Delhi - New Delhi Ganache
The Popcorn - Popcorn Praline, Caramel Ganache
Snickers Bars - Vanilla Nougat, Soft Caramel
Mars Bars - Chocolate Nougat, Soft Caramel
Lucky Charm Bars
Whippet - Sable Breton, Marshmallow
Decadente Bars
Caribe Bars
Sichuan - Mango Fruit Paste, Sichuan Pepper Ganache
Gianduja Nougat
Hazelnut Praline Dragee
Caramel Dragee
About Masterchef
Christophe Morel
Christophe Morel, born into a family of pastry chefs in France, pursued formal training to establish himself as a distinguished pastry professional and master chocolatier. Based in Montreal, Canada, he has garnered international acclaim through a decorated career marked by awards and accolades.
Since 2005, as the owner of his own chocolaterie, Morel has emerged as a fervent global ambassador for chocolate. His profound expertise led to his invitation as Head of the Jury for the prestigious World Pastry Cup in France in 2017.