Chocolate Academy 2011
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Uploaded by ChefDePatisserie on May 7, 2011
http://keikos-cake.com/chocolate-academy-2011/ (click for more pictures)
Here are some impressions from the Callebaut Chocolate Academy in Belgium. It's a wonderful place for professionals to learn about new products and trends in the world of chocolate. We all had great fun preparing these cakes and desserts. :-)
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Uploader Comments (ChefDePatisserie)
Top Comments
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All I can say is WOW! Truly wonderful work! =]
10 months ago 6
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This is the scariest video I've ever seen.
Now I have to go into the kitchen... I promise, I'm going into my kitchen, I'm picking up my whisk,... getting out the eggs... OK, I'm putting the eggs into the bowl now, ... ( LOL! ..How do you say jealousy in dutch? )
10 months ago 5
All Comments (33)
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I think you would have more fun making them than eating them... but mmm do they ever look good
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speechless.........:-0
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NO WORDS.....AHHMMAAZZIINNGGG
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im jealous.i love the art that goes into pastry making. i try to do what i can with what i can get my hands on but i still got a long ways to go and understand in terms of trying to recreate these masterpieces.
i would really love to study pastry arts but where can i make money off this...i feel like, with everyone so worried about their weight, that its not a profitable business to have. not so much as savory food.
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Are these cakes expensive? Because looking at the quality ingredients, I simply cannot imagine a average price at your ordinary bakey.
TheParisIvy 2 months ago in playlist More videos from ChefDePatisserie
@TheParisIvy When you buy cakes like these in a patisserie in Paris, for example, then it will typically cost 25 Euro (that's $32)... or above.
The cakes in the video were made during training, so we ate them after the session... and they were VERY yummy. :)
ChefDePatisserie 2 months ago
hey what was that glossy syrup poured over the cake?
meneltane 4 months ago
@meneltane It's "nappage neutre".
ChefDePatisserie 4 months ago
What is that clear stuff they poured at 2:03
3000Crystal 5 months ago
@3000Crystal It's called "nappage neutre". It's used to cover cakes with a shiny glaze.
ChefDePatisserie 5 months ago