✅ 25+ hours of easy-to-understand video classes
✅ E-book with course materials and recipes
✅ Bonus E-book with 10 extra recipes
✅ Both E-books are in PDF format for immediate download
✅ Both E-books are available in both landscape (double-page spread) and portrait (single page) format.
✅ The video tutorials cover 4 lessons with 10 different dragee types
✅ Lifetime access to the course
✅ Lots of theoretical and practical information + tips and tricks
✅ Dragee centers: Nuts, ganache, pate de fruit, gianduja, caramel, and others
✅ Learn how to make different types of finishes: shiny finish, mat finish and metallic powder
✅ Learn how to achieve shiny surfaces using Capol and shellac products
✅ Learn how to achieve shiny surfaces using homemade polishing and sealing solutions based on gum Arabic (acacia). Recipes are included in the course
✅ Achieve shiny surfaces with a "Natural Shine" method for dark chocolate dragee
✅ Working with natural colors
✅ AW tested shelf life from 45-60 days to 9 months +
✅ For beginners to advanced chocolatiers
✅ Duration: 25 hours ( 4 Full Lessons)
Price: 2.226 Danish Kroner (appr. 299 EUR/315 USD)
Language: English
⚠️ PLEASE NOTE!!
Prices are in DANISH kroner.
When looking up the exchange rate for your preferred currency you might come across the SWEDISH or NORWEGIAN kroner. These are NOT the same currencies, so please be aware of this.
2.226 Danish Kroner
(appr. 299 EUR/315 USD)
Theory, Equipment, Panning procedure, Hazelnut dragee, "Natural Shine"
Cereal & Passion Fruit dragee, Raspberry dragee, Strawberry dragee, Polishing of dragee
Almond Dragee, Cocoa Nibs Dragee, Raisins Dragee, Home-made polishing syrup
Pineapple & Coconut Dragee, Caramel Dragee, Pistachio Dragee
Caramelized Hazelnut & Dark chocolate dragee with a "Natural Shine" polishing method
Cereal covered in milk chocolate, passion fruit flavored chocolate, and orange-colored chocolate, polished with polishing syrup and gloss fixative.
Semi-liquid raspberry reduction center, covered in yogurt-flavored chocolate
Dark chocolate creamy ganache, covered in strawberry-flavored chocolate decorated with vanilla seeds
Caramelized almonds, covered with almond gianduja, white chocolate, and Pailleté Feuilletine polished with homemade polishing syrup
Caramelized cocoa nibs, covered with white and dark chocolate with uneven surfaces and powdered finish
Raisins, covered with milk chocolate and decorated with shimmering powder.
Pineapple pate de fruit, covered with white chocolate and caramelized coconut with a mat finish
Hard caramel with coffee flavor, covered with dark & milk chocolate.
Pistachio gianduja, covered with caramelized chocolate with additions of pistachio cookie, matcha flavored chocolate, and two-colored finish.
Freeze-dried strawberry covered with milk chocolate and decorated with shimmering powder finish
Caramelized macadamia nuts covered with yogurt-flavored white chocolate and milk chocolate, decorated with shiny finish and golden particles.
Bits of candied ginger covered with milk chocolate and two-colored finish
Mini-marshmallows covered in strawberry-flavored white chocolate and shiny finish
Crispy cereal balls covered with white chocolate with addition of caramelized coconut finished with dotted decoration
Caramelized popcorn covered with lemon-flavored white chocolate and caramelized chocolate and shiny finish
Caramelized pistachios covered with orange-flavored white chelate and two-colored finish
Caramelized sunflower seeds covered with milk chocolate and shiny finish
Freeze-dried raspberry covered with white chocolate and shiny finish
Crispy cereal balls covered with coffee-infused milk chocolate with shimmering powder finish
To recreate recipes from the course you will need a panning (dragee) machine or panning attachment for f.ex. Keenwood or KitchenAid kitchen machine.
As part of the course material I will give you info about the exact panning machine I am using.
Also, I will be using a portable air conditioning unit as a source of cold air.
During the course, I will use frames for caramels and pate de fruit, polycarbonate moulds, heat gun, chocolates, various sugars (glucose, dextrose, inverted sugar, sorbitol), natural colorants for cocoa butter, and other ingredients needed for recipes. Detailed information will be provided during the class.
I will use homemade polishing syrup (recipe is included) or Capol products to polish the dragee. You can use either.
For fixing the shine on the dragee after polishing with polishing syrup - I will be using gloss fixative with alcohol (homemade and pre-fabricated versions).
⚠️ Recipes for marshmallow, candied ginger, caramelized popcorn are NOT part of the extra bonus E-book.
I will be using these ingredients ready-made.
In some parts of the class, there is an increased level of noise due to the panning process.
⚠️ Please note that all transactions are final and CAN NOT be exchanged or refunded after you have accessed the class due to the fact that all my classes are digital.
If in doubt about anything – better ask first 🙂
✅ After your payment is completed you will get unlimited access to the class's materials ( video and text files).
2.226 Danish Kroner
(appr. 299 EUR/315 USD)