The Fine Art of Making Chocolates

What could be better than giving homemade sweets to friends or family in the festive season?

The fine art of making chocolates in particular fills people's hearts in the Christmas patisserie with its beguiling chocolate aroma.

Together with Grit Weitz, master confectioner and patissière, you will learn basic recipes for praline fillings and make 40 pralines per participant in a team.

You will gain an insight into what makes a ganache praline filling (including the recipe) and how to turn it into a small melt-in-the-mouth masterpiece.

The chocolates made can be taken home in a gift box as a souvenir. It is recommended that you bring a storage box.

seminar leader

Workshop leader Grit Weitz fulfilled her sweet dream after graduating from high school and began a classic confectionery apprenticeship on the German-Swiss border.

After her training, as a guild and chamber winner in the district of Constance, she moved to France to work in star gastronomy, where she completed her French journeyman's certificate in a Relais & Châteaux hotel and then started working for a patissier & chocolatier who was also Meilleur Ouvrier de France (a highly prestigious award). In total, she spent almost 5 years in France with the "crème de la crème" of patissiers.

After her master's training, she became head patissière at one of the best wellness hotels in Germany, which was recognised by Gault Millau and Michelin.

From 2015 to 2018, she also completed a dual study programme in Food Management/Culinary Arts.

seminar language: german

Registration deadline: 21.11.2024

Please note: Advanced registration is mandatory. Please call 0049 5531 - 99 29 60 or send an email to info@stadtmarketing-holzminden.de. Online booking will be available soon.