Learn how to make the perfect mango and passion fruit pralines.
Mona Lisa, Water Lilies, The Starry Night – and fine, filled chocolate?
Perhaps a praline will never qualify as a masterpiece in the same way a painting would, but there's no doubt that chocolate is an art form, and one of many we aim to perfect here at Culinary Arts Academy. The clue is most definitely in the name!
Chocolate-making is a complex, highly detailed-oriented craft and precise rules must be followed.
Even the slightest mistake in technique or temperature can lead to the product being spoiled. A drop of water might mean your chocolate will deteriorate in a couple of days and a difference of up to two degrees when cooling can cause your chocolate to become brittle, or covered in a matte membrane.
Switzerland has the highest chocolate consumption per capita in the world. Each Swiss person eats on average 11.8 kilograms of chocolate per year!