Artisan chocolatier training

Chocolatier training on site in Montauban

In partnership with the Confederation of Chocolatier of France, Frédéric Menguy offers to artisan chocolatiers two or three annual sessions which cover chocolate pan coating operations:

    The chocolatier training content is adapted to small pan apprenticeship.

    The emphasis is on equipment knowledge and information to guide the chocolatier for future investment.

     

    An important part of the chocolatier training is also dedicated to the pan coating market knowledge including best suited suppliers of equipment and ingredients needed for your production. Having worked in industry for many years himself, Frédéric Menguy works to create links between the artisanal and the industrial world.

     

    Having worked in industry for many years himself, Frédéric Menguy works to create links between the artisanal and the industrial world. These links should enable the artisan to work rationally, emphasising on monitoring temperatures, humidity and weight taking into account the variations in meteorological parameters.

    This rational method will allow the artisan to create freely

    Products creation and chocolate panned training.

    Frédéric Menguy also proposes chocolate panned training on site to artisan chocolatier.

    He proposes hands on training which allows the artisan chocolatier to set up parameters of a new product while learning. Production can then start immediately after training.
    In this case, Frédéric Menguy adapts the content of the panned chocolate training to the needs of the artisan. All the following operations can be carried out:

    • Precoating
    • Chocolate pan coating
    • Chocolate polishing
    • Hard panning (sugar and sugar-free)
    • Soft panning
    • Colouring and finishing
    • Sugar polishing

    In training centre
    or in your facilities

    Chocolatier training on the site of Montauban (in French language, with possibility of simultaneous translation)

     

    You can choose a date between 2 or 3 sessions proposed each year. See website Confédération des Chocolatiers.
    Sessions each year between April and September
    Duration of session: 3 days

    Chocolatier training in your facilities

     

    Duration can be adapted for your needs. Please feel free to contact us directly.
    By e-mail : info@fredericmenguy.fr
    By phone : +33.648.10.67.32

    Are you looking for
    a chocolatier training ?

    Get an expert trainer in sugar or chocolate
    pan coating?

    Today recognized as one of the best experts in pan coating, he guides industrial confectioners and artisan chocolatiers in their development in France as well as internationally.