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Pastry Baking and Chocolate Intensive Program
Summary
Discover the most innovative techniques of the moment while creating irresistible delights in each session
Program Features
- The evolution of Catalan and Spanish pastry: traditional vs. modern
- Basic ingredients and essential techniques Classic cakes and traditional sweet recipes
- Panellets, Torrons, La Mona, Pâte à choux, Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products
- Baking products, sweet and savory products, yeast-raised doughs
- Restaurant desserts
- Introduction to the Chocolate world Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design.
Program Details
- Date 2nd to 13th June 2025
- Duration 2 weeks
- Ages 16+
- Fees 2,530
- Location Manresa, Spain
More Information
This unique program will focus on pastry, bakery and chocolate elaborations. Practical days will be at JOVIAT, awarded the best Catalan Pastry School in 2024.
Field days include visits to World Chocolate Master 2022 at his workshop, visits to honey and cheese producers as well as various producers of traditional pastries.
Learn about the evolution of Catalan pastry: traditional vs. modern. Classic cakes and traditional sweet recipes Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products. Baking products, sweet and savory products, yeast-raised doughs, different types of bread, puff pastry, viennoiserie and Catalan Hors d’oeuvre.
Restaurant desserts: Traditional and new plating techniques.
Introduction to the Chocolate World: tempering technique, flat, chocolate design, chocolate bonbon, chocolate molds, and artistic design.
Course Options
Course options coming soon.
Make Enquiry
Make an enquiry or start an application for this program.
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