About This Course

The Art of Chocolate & Confectionery: Mastering Chocolate Techniques & Pastries.

This masterclass presents an exclusive opportunity for participants to gain in-depth knowledge of the art and craft of chocolate and confectionery, led by Paul Occhipinti, a distinguished Meilleur Ouvrier de France (MOF) in Chocolate and Confectionery.

Happening this 24, 25, 26 February 2025.

Early Bird Specials at $ 1,980.00 per pax before GST (Promo till 12 January 2025)

Training Aims & Method

Training aims 

Consolidate and deepen the knowledge of the trainee to enable him: 

• To know how to appreciate and preserve the quality of raw materials
• To know the stages of transformation of the products 
• To realize and shape the masses. 
• Make coatings. 
• To carry out specialties. 

Teaching method 

During the training day, trainees are closely monitored and advised by a Meilleur Ouvrier de France. 

The training combines theoretical contributions in the classroom in the morning, demonstrations carried out by the Meilleur Ouvrier de France trainer and practical exercises allowing trainees to implement their knowledge and increase their professional dexterity in the afternoon. 

Entry Requirements 

• At least 1 year of experience working in a professional kitchen/bakery/pastry and/or 
• Relevant Professional Certificate or Diploma  

Target Audience 

F&B professionals from Hotels, Chocolate and Pastry shops, and Restaurants 

Workshop Duration

21 hours / 3 days (08:30 am to 4:30 pm (excluding 1 hour of lunch break)

Masterclass Objectives

For this masterclass, our MOF will share with participants the secrets techniques behind the finest chocolate and confectionery creations.  

Participants will work mainly around the cocoa material with the creation of a complete range bringing together pastries, chocolates and confectionery around chocolate on an end-of-year celebration theme. 

We will work mainly around the cocoa material with the creation of a complete range bringing together pastries, chocolates and confectionery around chocolate on an end-of-year celebration theme. 

Working with biscuits, creams, mousses, icings and other pralines and confectionery. 

The goal is to give students all the knowledge they need so that they can make all the products in their laboratory. 

We will cover a theoretical part to learn how to balance preparations, control DLCs, etc. 

A complete masterclass fully immersed in the world of cocoa 

• Knowledge of raw materials: knowledge of products and their varieties (cocoa, chocolate, sugar), knowledge of storage and working temperatures, knowledge of product processing steps.
• Making the masses: make ganache and filling masses, pralines.
• Shaping the masses: shaping the single and multi-layer interiors, carrying out straightening, framing and detailing.
• Development and coating: develop the tablage of the chocolate couvertures, develop the production of sugar solutions, the icing, the production of chocolate couverture, and sugar solutions, master the techniques of coating (fork, manual).
• Decorations: create simple decorative elements.

About Stella Orientis

At Stella Orientis, our passion for culinary and hospitality excellence knows no bounds. We are obsessed with raising the bar in the Food and Beverage industry, and we’ve made it our mission to ensure that every professional in this field has access to the highest caliber of training. Our commitment to excellence is unwavering, and it drives everything we do.

We take pride in curating a roster of the finest craftsmen and experts, Meilleurs Ouvriers de France, all dedicated to sharing their unparalleled knowledge and skills with the F&B community. Our high-end classes are designed to inspire and empower individuals and teams, fostering a culture of continuous improvement. We believe that greatness is achieved through continuous learning, and we are here to guide you on your journey towards culinary and service perfection.

Join our masterclasses and experience the obsession with F&B excellence firsthand. Let us help you unlock your full potential and elevate your career in the vibrant world of food and beverage. Together, we’ll shape the future of this industry, one extraordinary training session at a time.