In unserem Fortgeschrittenen Pralinenkurs widmen wir uns ganz der hohen
Kunst des Überziehens (Trempieren) von selbstgemachten Truffes, Schnittpralinen
und dressierten Pralinen mit feinster, temperierter Kuvertüre.
Basic participation option as an ideal supplement to the course
Then book your optional Basic partial framework option for the course in the shopping basket. This allows you to rebook your course at no extra cost in the event of certain events such as illness, accident, death in the family, etc. This allows you to rebook your course at no extra cost. You can find the exact conditions and list of cases as well as further details here.
This course is aimed at interested private individuals, bakers and confectioners, chefs, trainees, newcomers or career changers who have already gained some experience in praline making or who have already attended our first praline course and would now like to delve even deeper into the world of praline making.
In this course we will focus on the professional enrobing of truffles, cut pralines and chocolates with tempered couverture. At the end of the course, each participant will go home with approx. 75 pralines and truffles that they have made themselves.
Procedure - Praline course for advanced learners
Each participant works with their own tempering device and the course leader provides step-by-step instructions to ensure a smooth process.
Moulding your own praline mould of choice (making moulded pralines) is also made possible during these four hours. In addition, each person is allowed to make their own Almond Rochers chocolates.
Various cut pralines (pistachio and mocha pralines) and traditional tree nut marzipan pralines are covered with a thin layer of couverture and decorated.
Cover the chocolates with couverture
The truffles are sealed with couverture and coated with a thin layer of couverture using tatting forks. The truffles are then placed on the truffle grid and rolled to create the traditional truffle pattern (spiked effect).
In addition, each participant can make their own dressed nougat pralines, decorate them with nougat flakes and cover them with a thin layer of couverture. A noble decoration, a noble pearl, must not be missing!
At the end of the course, the fine pralines and truffles are beautifully and safely packaged for home and all participants are allowed to pack the course programme with the recipes and detailed instructions so that the fine treats can also be made at home once again.
What you take home
Each course participant will go home at the end of the course with approx. 75 self-made pralines and truffles:
21 own moulded pralines (praline mould)
7 pistachio-cut pralines
7 tree nut marzipan pralines
7 mocha-cut pralines
7 spiked truffles
7 home-made nougat pralines with nougat flakes
20 homemade almond Rochers
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The most important key data
Course duration
4 hours incl. small break
Course location
Webereistrasse 55,
8134 Adliswil
Course language
The course is held in German.
Number of participants
The course is suitable for adults and young people from the age of 12. A maximum of 12 people per course can participate. Please note that participation is only possible for registered persons. Accompanying persons are not permitted in this course.
Catering
Water, coffee & tea are available before and during the course. (You are welcome to bring sandwiches or anything else to eat during the break).
What you take home
Each course participant will go home at the end of the course with around 75 chocolates and truffles they have made themselves.
Diploma
All course participants will receive a course diploma by email after the course.
Discount voucher
All course participants receive a 10% voucher after the course. This can be used in our shop in Adliswil to purchase materials or redeemed in the online shop within one year. Courses or value vouchers are excluded from the discount voucher.
Learning objectives
Tremping the pralines (professional coating of the pralines with a thin layer of couverture). Processing a cut ganache (pistachio and mocha pralines). Independent production of moulded pralines (moulding pralines). Production of moulded nougat pralines.
Creating truffles with a spiky effect. Creative and professional decoration of truffles and pralines. Making almond rochers.
In unserem Fortgeschrittenen Pralinenkurs widmen wir uns ganz der hohen
Kunst des Überziehens (Trempieren) von selbstgemachten Truffes, Schnittpralinen
und dressierten Pralinen mit feinster, temperierter Kuvertüre.
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English GB
