Use of Chocolate in Pastry & Bakery

Since January 2016, a course of new  concept by Giovanni Stecca will take place at GiglioCooking.

The course is composed by sessions on “baking techniques” and “refrigerating techniques”. With methods of risen dough, soft chocolate cakes, ice creams, semifreddi, custards, bavarians.

The course will consider the use of the following BASIC INGREDIENTS:

Cocoa butter

Cocoa Mass

Cocoa powder

White chocolate

Dark chocolate

Cocoa basic paste

Advanced techniques will be taught;

Bavarian thickened with BDC

Emulsion for risen dough

Tempered introduction in the whipped butter

Aromatization   for rise dough

Aromatization with Cocoa basic paste

“Frolla” type ganache

Bigné (choux) with BDC like M.G.

Layering with M.G. BDC + extra virgin olive oil

Decoration with thermic chock

PDS cocoa

“Mirror” Glazing

Cocoa wash

The lessons are divided by topic:

LESSON 1 – The Classic  (Baked cakes)

LESSON 2 – The Classic  (Refrigerated tarts)

LESSON  3 –   The Classic  (Restaurant Dessert )

LESSON 4 – ALTERNATIVE USES

LESSON 5 - RISEN DOUGH

LESSON 6 – ICE CREAM AND  SEMIFREDDI

contact:info@gigliocooking.com