Chocolate Candies with Chef Christophe Morel
Date: May 01 - May 04, 2017 (1:00 pm - 8:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
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Discover how to bring trendy design and concept to your business from Montreal-based chocolatier, Christophe Morel, in this four-day chocolate candies course for professionals.  During this hands-on course, students will create some of Chef Morel’s staple recipes including enrobed and molded chocolate candies, chocolate bars, sweet snacks and confectionery spreads.  The recipes made in this course are used every day by Chef Morel and are the bestsellers at his namesake chocolaterie. They are production friendly, have a good profit margin and a great shelf life.   

 

Born in France, Christophe comes from a family of pastry chefs. At a young age, he took classes and became a pastry chef and chocolatier. His passion for chocolate and his knowledge of blending flavors, coupled with his talent and creativity propelled him into the limelight. Recipient of numerous honors such as the Grand Prix Canadien de la Chocolaterie in 2003, and First Prize in Chocolate at the Coupe du Monde de Pâtisserie de Lyon in 2005, he continues to dazzle the eye and treat the palate.

 

Recipes may include:

 

Enrobed Candy Collection
Black Forest: Vanilla Ganache with Kirsch, Candied Cherries, Ganache St Domingue
Mille Feuille: Crunchy Praline Paste, Vanilla and White Chocolate Ganache
Calin: Alunga Milk Chocolate Ganache, Milk Jam
Le CM: Orange Ginger Florentine, Ganache Alto el Sol
Pecan Pie: Crunchy Pecan Praline Paste, Soft Caramel 
Coriander:  Coriander Praline Paste

 

Bars and Snacks
Twix Bar Revisited: Soft Caramel, Viennese Shortbread
Bounty: Smooth Coconut Filling
Turtles: Fleur de Sel Soft Caramel, Caramelized Pecans Nuts
Peanut Bar: French Vanilla and Peanut Nougat
Decadent: Chocolate Biscuit, Chocolate Caramel and Gianduja
Decadent Too: Dark Chocolate Marshmallow, Crunchy Praline Paste
Mars Barre: Chocolate Nougat, Salted Soft Caramel
Guimauve: Almond Marshmallow Bar

 

 

Sugar Confectionery
Gelified  Two Layer Candy
Maple Soft Caramel

 

Panning
Crispy Milk Chocolate Pearls with Fleur de Sel
French Vanilla and Yogurt Pearls

Spread
Hazelnut Praline Paste
Fleur de Sel Caramel
Chocolate Caramel 

The course will culminate in a grand buffet, and all your creations will be yours to take home to enjoy with your family, friends and colleagues.

This course is approved by the American Culinary Federation for 28 Continuing Education Hours (CEH's).