Sky baggrund
Sky baggrund

Chocolate as an eye-catcher

Chocolate as an eye-catcher and sales object

Contents:

Chocolate is not just taste – it is also design.

Learn to create Easter eggs, confections and unique sculptures using chocolate as a material. You will work with cocoa butter coloring, airbrushing, modeling chocolate and dragee making – and gain insight into the techniques that create visible value both in the shop window and on the dessert table.

Target group:

The course is aimed at employees (skilled/unskilled) involved in the production of bread, cakes, desserts, chocolate and confectionery.

Goal:

You will learn to develop and produce chocolate sculptures based on basic knowledge of the different crystallization forms and working techniques of chocolate. You will learn to make molds for Easter eggs and other shells, as well as decorate eggs with chocolate and marzipan decorations. You can make and color confectionery, sheets and ribbons of chocolate for use in and presentation of chocolate sculptures. You can set up chocolate sculptures with confectionery that are made on the basis of craftsmanship and design, and which can be used as an eye-catcher and display in the shop window, on a cake buffet or in the hotel reception.

Chokolade som blikfang og salgsobjekt amu no: 47070
PERIODER
days: 2 date: 11/12/2026 - 11/13/2026
amu no: 47070
date: 11/12/2026 - 11/13/2026

teachers on the course

Jesper Petersen
Billede af medarbejder

contact persons

Gitte Faaborg Rasmussen
Education Secretary gira@techcollege.dk +45 7250 5271
Billede af medarbejder
Lisa Høgaard Rahbek
Sales and business developer lira@techcollege.dk +45 2526 6691
Billede af medarbejder