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ChristopherMichael

Wybauw Class

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Tammy

There are also several 3 day classes over the summer at the callebaut Academy in Chicago this summer at 1/2 the price ($580). You might also consider those.

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Tammy

There are also several 3 day classes over the summer at the callebaut Academy in Chicago this summer at 1/2 the price ($580). You might also consider those.

Thanks Mark. I've sent off a request for information.

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Tammy

There are also several 3 day classes over the summer at the callebaut Academy in Chicago this summer at 1/2 the price ($580). You might also consider those.

Thanks Mark. I've sent off a request for information.

Go tothe online site, www.callebaut.com/usen/1694

the Chocolate Academy

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I attended the class last week, it was fantastic. I would recommend anyone thinking about to, it is worth the cost.The man is a wealth of knowledge. I don't really have anything to add about techniques that haven't been already posted.

There has been a discussion off and on through several thread about whether to use tempered chocolate in making ganache. Wybauw stressed the importance for these reasons:

-there is less of a flavor loss

-improved mouth sensation /less granular taste

-longer shelf life

-more shiney

-structure is a lot more stable

-slows dehydration

-less oil migration (could lead to fat bloom)

-firmer to cut (slabs)

He made 2 slab with and without tempering. The one with untempered chocolate was soft and hard to manipulate to use a guitar. the slab made with tempered chocolate was firm and very easy to cut.

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i attended a course in wieze, and i have to say that i learned a lot. our course was about "new recipes and techniques" but jean pierre told us that he likes to do the "beginners course" a lot more since he has a much more time to explain the theoretical side and go much deeper into detail. concerning the use of tempered chocolate i was under the impression that he thinks its most important to successfully precrystallize the ganache not by necessarily using tempered ganache, but to take the ganache to a point where it begins to crystallize before putting it into a frame. when i did it his way i was able to cut a ganache (NOT a butter ganache) that was only 1 1/2 hours old...

i have made zillions of photos of the session but never really made it to u/l them here yet :-(

cheers

t.

p.s. ...and YES if you have the chance seeing the old man go for it, he well passed his 60st birthday!


Edited by schneich (log)

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I took a class with him at Ewald Notter's school in Orlando. Was it worth it? YES!! I learned so much and had a blast. I'm seriously considering taking it again (but I'll probably take Schott's class instead).

Dan

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I took a class with him at Ewald Notter's school in Orlando.  Was it worth it?  YES!!  I learned so much and had a blast.  I'm seriously considering taking it again (but I'll probably take Schott's class instead).

Dan

Same here, took a class at the Notter School. He is a living legend of our industry and one of the nicest people as well. You can learn a lot from the class but if you take questions about your own situation...he is a fountain of knowledge. He makes everything look so effortless...you can learn just watching his movements.

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i attended a course in wieze, and i have to say that i learned a lot. our course was about "new recipes and techniques" but jean pierre told us that he likes to do the "beginners course" a lot more since he has a much more time to explain the theoretical side and go much deeper into detail. concerning the use of tempered chocolate i was under the impression that he thinks its most important to successfully precrystallize the ganache not by necessarily using tempered ganache, but to take the ganache to a point where it begins to crystallize before putting it into a frame. when i did it his way i was able to cut a ganache (NOT a butter ganache) that was only 1 1/2 hours old...

i have made zillions of photos of the session but never really made it to u/l them here yet :-(

cheers

t.

p.s. ...and YES if you have the chance seeing the old man go for it, he well passed his 60st birthday!

You are right, I did not state that correctly. He wanted the ganache to be tempered as an end result by getting it to start to precrystalize. Then working it to end up with a tempered ganache. But by using tempered chocolate, wouldn't the net result be the same

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he had me remove a perfect shiny ganache from a frame, letting it crystallize in the fridge and when it already started to firm up at the edge of the bowl carefully mix it and again put it in a frame, it was cutable an hour later. if i didnt do it, it would have easily taken 24h to crystallize...

usually one of the big rules is that thou shall never mix a ganache once its below 35c or it will split on you. on the other hand there are recipes that you can even whip up. WHAT ingredient or formula makes a ganache tolerate whipping without splitting...

cheers

t.

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