My goal is to help you understand cacao and chocolate from a new perspective. Beyond just learning techniques, I want you to understand the “why” behind every process so you can develop your own judgment, boost your creativity, and create creations that surprise your customers.
As a Cacao Master & Mentor, I offer chocolate courses, specialized training, and programs tailored to professionals and cacao enthusiasts. Whether you are looking for a master chocolatier course, a master pastry chef course, training in chocolate making, or specializing in bean-to-bar production, you will find learning based on experience, innovation, and practice.
After years of keeping my award-winning recipes a secret, I have decided to share my entire Water Ganache formulation method for the first time.
In this online chocolate course, you will learn how to:
Additionally, you will have one month of online support to resolve any questions and help you master the technique with confidence.
A fully personalized training session based on the participants’ level, group size, location, and project goals.
During the course, you will discover:
This is ideal training for professionals looking to delve deeper into the technique and understand chocolate behavior from both a scientific and creative perspective.
Discover the entire journey of cacao, from the tree to the chocolate bar.
In this cacao course, you will learn how chocolate is made from the bean, learn to identify the factors that influence flavor, and develop a new way of analyzing and understanding cacao.
Through a dynamic presentation, guided tastings, and practical examples, you will live an experience that combines knowledge, technique, and passion.
Adaptable duration, from 30 minutes to intensive three-day programs, depending on the needs of each group.
Find the course that best suits you and start transforming the way you understand cacao and chocolate.
Once you have good chocolate, the next challenge is knowing how to use it without losing its character. I help you develop desserts, plated dishes, drinks, textures, fillings, and pastry creations that respect the flavor of the chocolate instead of hiding it under cream, sugar, or other unnecessary ingredients.
This can include recipe development, troubleshooting texture issues, balancing flavors, creating menu proposals, demonstrations, and practical training for professionals who want chocolate to play a more precise, expressive, and memorable role in their work.
For chocolate manufacturers, pastry teams, hotels, restaurants, and small producers, I offer consulting services aimed at improving quality, efficiency, and consistency in the production of chocolate and bonbons.
I can help you analyze your current working methods, detect technical problems, improve recipes, optimize production processes, and adapt production to both the available equipment and your team’s needs.
Depending on the project, the work can cover recipe formulation, product shelf-life studies, ganache stability, bonbon structure, flavor development, production organization, staff training, and the creation of products that are technically reliable and, above all, truly delicious.
When working with chocolate, another fundamental challenge arises: preserving its identity and all its aromatic complexity when incorporating it into a gastronomic creation.
This is where water ganache and emulsion-based textures become especially relevant.
Chocolate thus becomes a tool for gastronomic expression, capable of taking center stage on its own or interacting with other sweet, salty, acidic, spicy, or fermented ingredients.
My job is to help you create textures, desserts, drinks, and creations that respect the character of the chocolate and maximize its expression.
I can teach you how to develop stable, elegant, and functional creations, designed so that the flavor of the chocolate always remains the true protagonist.
