miniSchoggi GmbH - Kurse

miniSchoggi Courses – Because Understanding Is More Than Following a Recipe

It began by chance. A bride asked in summer 2014 whether miniSchoggi might run a small praline event for her wedding party. From this first event came public courses, and from the courses the heart of the business within a few months. What made demand grow so quickly was not only the subject – but the approach: miniSchoggi courses do not only show what one does, they explain why one does it. Those who understand why chocolate must be tempered never make that mistake again. Those who understand how a ganache emulsifies can vary it. Those who understand what sourdough does in bread develop a feel that no recipe can replace.

Rebecca Odermatt, the creative force behind the course programme, is a trained confectioner-chocolatier with a Lindt-Sydney background and inexhaustible creativity in developing new courses and recipes. Thomas Ramseier, trained food technologist and former Maître Chocolatier, leads Bean-to-Bar courses and knows how to explain the journey from cocoa bean to bar in a way that is both comprehensible and inspiring. They are complemented by a team of trained professionals who pass on their knowledge with genuine commitment.

Chocolate – the Origin of Everything

Chocolate is the starting point of miniSchoggi – and the course programme in this area is correspondingly broad. Casting courses for the relaxed introduction: chocolate bars with various ingredients from fruity to crunchy, chocolate high heels, St. Nicholas figures or Easter bunnies. In the broken chocolate course, casting followed by breaking or cutting creates an unmistakable look. For those who want to refine cakes and baked goods with homemade chocolate decorations, there is the chocolate decoration course: hollow shapes, spirals, fans, shards – from high-quality couverture, reproducible later in one's own bakery.

Those who want to go deeper come to the Bean-to-Bar course: from the cocoa bean through roasting, conching and tempering to the finished bar. This is not just a baking course but a journey through chemistry, physics and craftsmanship – entertainingly explained, with all ingredients and equipment on site.

Pralines – the Heart of It All

Pralines are the origin of miniSchoggi, and the praline course remains one of the most popular in the programme. In the foundation course one learns everything needed: tempering couverture, filling hollow spheres and shells, making one's own ganaches, sealing cleanly, decorating. Every move is shown and immediately practised – those who leave the course have not only pralines in the box but know how they came into being. The airbrush praline course goes a decisive step further: here the outer shell of the praline is cast oneself and designed colourfully with the airbrush. Result: pralines that look like they came from a confectionery – and were made at home.

Cakes – Technique, Decoration and the Right Balance of Both

Cake courses at miniSchoggi always begin with the foundation: sponge bases, creams, layers, smoothing. The foundation cake course programme conveys the techniques that apply to every cake – round, square, multi-tiered, with or without fondant. Building on this are specialist courses: the airbrush course for coloured blending and stencilling of fondant surfaces, the buttercream flower course for true-to-nature blossoms piped directly onto the cake, the modelling courses for three-dimensional figures and decorations from fondant. Every technique learned in the course is applicable at home without specialist equipment – that is a deliberate decision in course design.

Pâtisserie, Macarons, Éclairs – the High School of Fine Pastry

Macarons are considered the most capricious pastry of French confectionery. Small variations in humidity, the consistency of the batter or the baking temperature decide whether the shells become smooth and firm or crack and collapse. The miniSchoggi macaron course explains why this happens – and how it is prevented. Those who once understand how the macaronage technique works and how the right consistency feels will reliably bake them at home.

Éclairs, choux and the accompanying creams feature in the éclair course: the perfect choux pastry that rises evenly in the oven and remains hollow, the light creams that fill it, and the variants that emerge – from the classic cream roll to small swans from choux pastry. The pâtisserie courses go broader: several different treats in one evening, fresh and with seasonal reference. Those who want to master a single dessert – cream slice, chocolate meringue, Pastel de Nata – find a dedicated course for that too.

Bread, Biscuits, Ice Cream and More

The course programme goes far beyond chocolate and confectionery. Bread and pastry courses: plaited loaves, baguettes, pretzel pastry, classic breads with and without sourdough – led by trained bakers who know what goes into a good bread. Biscuit and confectionery courses: Christmas biscuits, Tirggel, fairground aromas in one's own kitchen, and a cookie course where finished biscuits become small works of art with colourful royal icing. Ice cream courses for summer: make the base mix yourself, vary, freeze – with wafer and cookie cups for presentation. Apéro courses for savoury treats: filled puff pastry rolls, light mousses, crunchy biscuits with savoury cream. Cupcake decoration courses for various occasions. Chocolate kiss courses for light fillings, crunchy bases and chocolate shells.

Course Programme at a Glance

Chocolate & praline courses · Cake courses · Pâtisserie, macarons & éclairs · Bread & baking courses · Biscuits & confectionery · Ice cream · Apéro · Corporate events

miniSchoggi Courses – What We Think About When We Design Them

Every miniSchoggi course is structured so that after the last move one takes away more than the end product. A recipe, yes. But also the understanding behind it. The ability to make the next attempt independently. The knowledge of what can go wrong and why. This is not a pedagogical concept we devised – it is the natural consequence of our course instructors standing in the bakery themselves every day. They know what overwhelms beginners and what inspires them. They know which questions will come before they are asked. And they know how to pass on knowledge so that it sticks.

The miniSchoggi course programme grows continuously – new themes are added, existing courses refined, seasonal specialities complement the programme. Those who browse the blog and YouTube channel also find free recipes and video tutorials. Those who want to be there in person book a course – in Adliswil.

What you have truly understood once, you never need to look up again. miniSchoggi Courses.