Hans Ovando course 2019

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129.00€

To participate inside school, please follow these link Chocolate level 2Viennoiseries.


ENJOY THE INSPIRING PHOTO AND VIDEO MADE DURING HANS OVANDO COURSE

Hans Ovando, August 27-29, KICA, 2018
Date: 30 of May-2 of June, 2019

Time: 9.00 am – 4.00 pm

COURSE PROGRAM

The course consists of two parts:

First part. May 30 – 31 – Chocolate Level 2

Snacks,  bombons and pralines

  • Types of chocolate and Chocolate composition.
  • Tempering process and cristalization of cacao butter.
  • Influential ingredients in the formulation for bombons.
  • Calculation and stabilization for recipes of Ganache and pralines.

Creative tablets

  • White chocolate, raspberry and yoghurt.
  • Milk chocolate, Jamaica pepper and exotic fruits.
  • Pistachio gianduja and strawberries.
  • Blonde chocolate, vanilla and pecan nut.

Grageas

  • Banana, pecan nut, brownie and chocolate.

Rocks

  • White rock macadam nuts and pistachio, lemon and ginger.
  • Passion fruit rock, sunflower seeds and papaya.
  • Strawberry rock, almond and berries.
  • Milk rock, carmael, coffee and pecan nut.

Bombons, ganaches and fillings

  • Malt and liquorice bombon.
  • Apricot sacher bombon.
  • Apple and cinnamon bombon.
  • Pepper, tomato and chocolate bombon.

Pralines, giandujas and bars

  • Hazelnut spreadable praliné.
  • Pistachio and raspberry cream.
Dragees
  • Peanuts, blond chocolate, lime and coconut
  • Banana, pecan nut, brownie and chocolate

Second part. June 1 – 2 – Viennoiseries

Dough with fermentation process

  • Influential ingredients in the recipes formulation and fermented doughs.
  • Types of ferments and sourdoughs.
  • Acid production, enzymatic development and sugar transformation.
  • Kneading, rolling and pieces making.

Recipes development and flaky doughs, like croissant, fermentation and
baking

  • Creams and fillings for interiors and Danish.
  • Croissant dough. Simple and bicolour.
  • Butter croissant.
  • Gianduja and hazelnut croissant.
  • Walnuts marzipan croissant.
  • Pain aux pistachio Raspberry
  • NY Chesse cake Danish
  • Danish with coconut cream and passion fruit.
  • Danish with apple and hazelnut.
  • Danish with cream and wild fruits.
  • Japanise sneken roll with lemon ginger and sesame

Development and elaboration of different brioche types

  • French Brioche.
  • White chocolate, pistachio and cranberries brioche.
  • Pineapple brioche.
  • Almond and raspberry brioche.
  • Tomatoes Olives and mozzarella brioche.
  • Braids of cream brulee and Chantilly cream
  • Raisins, orange and almond nougat Kouglof.
  • Artisan Doughnuts

Information about sugar types you can download with this link.

The price 129 EUR includes:

  • 4 days course
  • Recipes
  • Certificate signed by chef

 

With love,
KICA team

Course Features

  • Lectures 4
  • Quizzes 0
  • Duration 4 days
  • Skill level All levels
  • Language English
  • Students 68
  • Certificate Yes
  • Assessments Yes
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Hans Ovando
Maestro-chocolatier of Spain, World Chocolate Masters Spain champion, the owner of a few awards at WCM championship in Paris.

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129.00€