Sky baggrund
Sky baggrund

Chocolate making

Uhm... chocolate...

In this course you will learn to:

To produce different types of confectionery based on knowledge of chocolate types and raw materials when producing chocolate for sale

Tempering chocolate, molding and dipping confectionery and cooking fillings

To assess the quality of raw materials and finished products and comply with applicable hygiene regulations

This course is taught by either Jesper Petersen or Sigurður Elvar Baldvinsson (Siggi).

Chokoladefremstilling til professionel brug amu no: 46930
PERIODER
days: 2 date: 4/14/2026 - 4/15/2026
amu no: 46930
date: 4/14/2026 - 4/15/2026

contact persons

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