2016 Chocolate Boot Camp
THIS COURSE IS SOLD OUT!
Email email@example.com to be placed on a waiting list, should there be any cancellations.
SCHEDULE INSTRUCTORS HOTEL&TRAVEL
This course will be hosted at Fascia's Chocolates in Waterbury, Connecticut. The facility features a classroom and 3,500 square foot production space providing many hands-on experiences for students with new recipes and various types of equipment.
Newcomers and veterans alike will learn techniques of chocolate making to take back to their stores. This brief-yet comprehensive, hands-on course is taught by industry experts with years of industry experience. Participants will learn tempering, how to prevent bloom, the application and use of chocolate and compounds, how to select chocolate for different applications, depositing techniques, enrobing techniques, how to manage mistakes, secrets to making meltaways, bark, truffles and ganache, and critical sensory evaluation. Students will also learn good manufacturing practices, sanitation and basic traceability sy
Registration is available on a first-come, first-serve basis to the first 25 registrants. Deposit and enrollment should be confirmed by RCI before making travel and hotel arrangements.
| RCI Member
Tuition for RCI members for the course is $1,200; $1,450 for non-members includes registration fees, course materials, kitchen ingredients, instructor expenses, daily shuttle from the host hotel (Courtyard by Marriott) to course site and lunch during the course.
A 50% deposit ($600/$725) is required to confirm registration. The remaining balance is due by January 20, 2017.