The art of making Ganache | Alexandre Bourdeaux

Alexandre has a wealth of technical knowledge on couverture and how to create the perfect ganache. In this 3 day, hands-on course, Alexandre revealed the secrets behind creating a perfectly balanced chocolate ganache, focusing on its structure. www.savourschool.com.au Savour Chocolate & Patisserie School was proud to have hosted Guest Chef - Alexandre Bourdeaux from Belgium, teaching two classes exclusively at Savour School in June 2013. The students at Savour Chocolate & Patisserie School learnt to create a wide range of ganaches with different textures, finishes and flavours. -------------------------------------------------------------------------------------- About: Alexandre Bourdeaux has extensive experience and his technical knowledge sets a benchmark for patissiers around the world. After graduating from the famous CERIA-IPIAT pastry school in Brussels, Alexandre worked at patisseries across Belgium including Patisserie Van Dender as well as the Michelin starred, Taverna Dell Colleoni in Italy. Alexandre also worked as Executive Pastry Chef for Four Seasons Hotels in cities across the world including Chicago, Tokyo, Cairo, London, New York, California and Milan. Today Alexandre is the head technical advisor for Callebaut the world's leading chocolate manufacturer. Alexandre is head of the World Chocolate Masters Committee and is instrumental in determining the criteria and organization of this international event.