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CANDY MAKING ACF CERTIFIED!
Scheduled class:
January 24-26, 2006
We're sorry, but this class is sold out.
This class will be taught by guest instructor Giuliano Sargenti, head of the development department at Confiseur Laederach AG. Chef Sargenti first apprenticed as a baker confectioner and worked for several years in hotels both in Switzerland and abroad before taking the examination for a master craftsman's certificate as a baker-confectioner. Shortly after, he joined Laederach and has been with them for 13 years. He is a two-time silver medal winner of the Truffe d’Or Swiss Pastry Championship. Chef Sargenti has ranked in the Coupe du Monde and at the World Pastry Team Championship and earned a silver medal at the UIPCG World Pastry Championship. Chef Sargenti is responsible for making AUI customers’ dreams come true: he is the man behind the creation of the Modern Expressions and Art Deco Praline Collections, as well as the Petit Four Collection, and many other innovations.
This class will cover:
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Tempering of Des Alpes couverture
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Creating candy made of ganache, liqueur, fondant pâte de fruits, gianduja, marzipan, and nougatine
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The making of candies and truffles using the hand-dipped, molded, and piped methods incorporating different shapes and textures
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Creating candy decorations.
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