$385

Intro to Modern Chocolate Confectionery

Event Information

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Location

American Test Bakery @ Revent Inc.

22 Roosevelt Avenue

Somerset, New Jersey 08873

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Refund Policy

Refund Policy

Refunds up to 7 days before event

Event description

Description

New and seasoned candy makers alike will benefit from the theory and technique presented in this two-day workshop. This is an intermediate level workshop for professional bakers and pastry chefs interested in adding chocolate candies to their product lines are also encouraged to attend. Production techniques will focus on small to medium size candy/pastry shops, with discussion of scalability to larger manufacturing practices.

Quality education, networking, and inspiration for pastry and baking professionals, and those interested in professional chocolate candy making as a career. Course material focuses on fundamental skills necessary in chocolate confectionery production, along with industry trends, and inspirational techniques for the more seasoned confectioner. Class instruction will include chef demonstration and some hands-on experience for students. Professional kitchen attire required.

Learning Objectives:

 Discuss ingredient composition and purchasing specifications for various chocolate and coating
products
 Describe the purpose and procedures for tempering chocolate
 Identify the essential tools of the chocolatier
 Demonstrate and evaluate various chocolate confections, including solid molded chocolates,
bonbons, mendiants, panned items, and barks
 Discuss and demonstrate enrobing procedures
 Establish best practices for handling and storage of finished products to maintain quality and
shelf-life
 Discuss ingredient function and formula modification to meet production needs

Course Level: Intermediate

Meet Your Instructor: Chef Charles Niedermyer II

Charles is a Chef Instructor at Pennsylvania College of Technology, where he has been teaching baking and pastry arts since 2005. He is a 2018 Bake Magazine Twenty-five top educator, a 2017 Top Ten Pastry Chef in America by Dessert Professional Magazine, and holds several awards from the College, most recently a Distinguished Teaching Award in 2015. His industry experience include bakeries, restaurants, hotels, and clubs, including The Penn State Bakery and The Ritz-Carlton Hotel Company. Charles’ work extends well beyond the campus classroom. He is an active member of the Retail Confectioners Association and The Bread Bakers Guild of America, assisting with educational conferences all over the country. Charles leads production at the Kentucky Derby each year, where they cook and bake for thousands of guests. He is a guest instructor for the Department of Food Science at Penn State, teaching baking science and product development. In 2015, Charles was a national finalist for Team USA, which competed at the 2016 Coupe de Monde de la Boulangerie. Charles regularly collaborates with industry partners as well, creating interactive demonstrations and educational experiences for industry shows.

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Date and Time

Location

American Test Bakery @ Revent Inc.

22 Roosevelt Avenue

Somerset, New Jersey 08873

View Map

Refund Policy

Refunds up to 7 days before event

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