Artisan chocolatier training

Chocolatier training on site in Muret (French language)

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:

01

Precoating

02

Chocolate coating

03

Polishing / glazing

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

Sugar and chocolate pan coating training on the site of Talence (close to Bordeaux)

Please unload program in the News Section (in the footer of this page)

Sessions each year in October
Duration of session: 5 days

 

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

See French News sections for more details

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

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a chocolatier training ?

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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.