July 17 - 18 2020
Confections and Chocolate Snacks
Alexandre’s professional career started at the Four Seasons Hotel in Milan. Then he went to open the 1st Four Seasons Hotel in Cairo and continued with the company working for a few years moving from London, to Tokyo and Chicago.
Alexandre returned to Belgium and became the head of the Chocolate Academy™ in Weize. Then led the opening of the new Chocolate Academy™ Callebaut in 2014.
Today he has spread his wings and has launched his own company called Pastry & Chocadvice, to give advice, help and solutions to his customers. In March 2018, he launched an online software called "ganache solution" which help chefs create and balance their own ganache recipes.
Andres Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique.
He is now the Executive Pastry Chef at Melissa Coppel’s Chocolate and Pastry School in Las Vegas, but his work experience ranges from incredible places like El Bulli, Noma, the Cacao Barry Chocolate Academies in Montreal and Tokyo and The Park Hyatt Hotel in Chicago.
Some of his most notable mentors include Albert Adrià, Paco Torreblanca, Ramon Morato, Jacquy Pfeiffer, Sebastien Canonne - just to name a few -
$1,000* Terms and agreements
Panning and Indulgent Chocolate Snacks
A fun and dynamic hands-on class with Chefs Alexandre Bourdeaux and
Andres Lara. A flavor driven course exploring different panning items with a variety of centers like cereal, caramelized nuts, praliné, chewy caramel and dried fruits with different finishes like natural shine, shellac, crystallized sugar and fruit powders.
Also decadent chocolate snacks and confectionary products like gummy bears, wrapped caramels, marshmallows and chocolate nougat, as well as “loaded” chocolate bars.
Walk away knowing how to recreate a completely different line of unique products for your chocolate shop.
⟶ Practical Info