瑞輝食品原料餐飲設備king dog since1980（烘焙部門）

Fashion Chocolate Desserts!

         時尚的表徵 – 巧克力甜點

jack來了示範班滿15人開課上課時間:12/24 六  上午9:00-11:00

上課方式:示範教學

上課收費:$100/人

報名方式:請將1.姓名 2.電話 傳簡訊到 0921378592 吳志遠 (or 傳fb訊息至吳志遠fb訊息框)12/16前完成報名,方便jack老師安排上課事宜目前

報名社團:台中瑞輝 x 烘焙廚房 FB社團
http://www.facebook.com/groups/249352288435342/

Over the years chocolates have been consumed as a candy, as a luxury, as a drink and now, it can even be a fashion statement. No longer will chocolate have to be black, brown or white, chocolate can be colored into many different colors, molded into many different shapes and sizes. And don’t forgot chocolate can also be combined with hundreds of flavors, each with a unique taste!

一直以來, 巧克力是高級豪華的糖果, 現在它是時尚的表徵, 流行的前衛. 因此,  除了傳統的咖啡色或白色, 巧克力也可以是各種炫麗色彩, 以各種形狀與大小來呈現. 更令人喜愛的, 與香料的結合, 現代的巧克力散播數百種獨特口味, 魅力無窮.

Come learn about the history of chocolate, learn about how to choose, taste and evaluate chocolate! And find out just how easy it is to make elegant looking chocolate candies and fill them with a variety of ganache fillings! Decorate them with an assortment of colors to make them as beautiful as the rainbow.

課程教您如何選擇巧克力, 如何品嚐及評價. 並教您如何製作巧克力, 並充填甘那許. 最終還教您如何替巧克力著色. 這是一堂知性, 實用, 有趣的巧克力入門課程. 適合全家老少,甚至有意製作巧克力販賣者皆可參加.

課程內容:

1. Learn about the history of chocolate.  介紹巧克力歷史.
2. Understanding the components of chocolate.  巧克力成份分析.
3. Understanding how to taste chocolate.  如何品嚐巧克力.
4. Learn about proper chocolate handing and chocolate equipment.  介紹巧克力製作程序與工具使用.
5. Demo proper molding techniques using chocolate molds.  正確使用巧克力模.
6. Demo basic ganache making and filling.  甘納許的製造與充填.

廚師介紹

自小在多倫多長大的Jack因嘴挑而喜好廚藝, 高中時便到餐廳打工學習料理. 隨後參加安省的建教合作計劃就讀Humber餐飲科, 因此有機會在多倫多數家知名餐廳工作, 接觸義大利與法式料理多年. 他曾在著名法式料理店Auberge Du Pommier接受主廚訓練多年.

備註:

教室準備器材: Stove, fridge, microwave, pots, bowls, silicone spatula, chocolate melting pot, thermometer, silpat, scrapper, hand blender, chocolate molds, CK squeeze bottles.

桌上型瓦斯爐, 冰箱, 微波爐, 單柄湯鍋, 不銹鋼盆, 矽膠鏟, 巧克力溶鍋, 溫度計, 矽膠工作布, 矽膠刮刀, 均質機, 巧克力模, 巧克力專用擠料瓶.

教室準食材: Chocolate, Cream, Coco powder.  巧克力, 鮮奶油, 可可粉.

學生現場購買的產品: pots, bowls, silicone spatula, chocolate melting pot, thermometer, silpat, scrapper, hand blender, chocolate molds, CK squeeze bottles.

單柄湯鍋, 不銹鋼盆, 矽膠鏟, 巧克力溶鍋, 溫度計, 矽膠工作布, 矽膠刮刀, 均質機, 巧克力模, 巧克力專用擠料瓶.