Exclusive demonstration course with Francisco Migoya Discover chocolate from a whole new perspective. Explore how to make bars, sticks and pralines using a modern, technical approach – without losin sight of the essentials: taste, design and the emotion that only chocolate can evoke in us. This programme is aimed at professionals who are interested in methods and perspectives that go beyond the traditional textbook. It shows how technology and creativity can work together to create the unexpected. It's not just about recipes, but about understanding chocolate as a medium in which craftsmanship and design merge with taste – an invitation to rethink the possibilities of chocolate making.Francisco Migoya is arguably one of the most charismatic and talented confectioners, chocolatiers and pâtissiers in the world. With his keen sense of flavour and brilliant understanding of technology and product composition, he has mastered the world of chocolaterie, confectionery, baking and pâtisserie like no other. After working in a wide variety of roles and as the author of the legendary book series ‘Modernist Cuisine’, it is no surprise that he is now responsible for the overall operation and development of all confectionery, pâtisserie and confectionery products at the renowned NOMA restaurant in Copenhagen. In 2022, it was included in the ‘Best of the Best’ list.

Demonstration course with Kalle Jungstedt Combine classic international desserts and pâtisserie in a single, exquisite praline. Discover how flavours, textures and stories can be interwoven in the delicate shell of a praline. Chef Jungstedt demonstrates his creative approach – from inspiration and ingredient combinations to achieving the perfect balance of sweetness, acidity, salt, crunch and creaminess to create perfect harmony. This programme is aimed at people who want to learn different techniques for fillings, glazing and presentation. You will gain insights into how to create a bite from a praline that encapsulates the entire experience of a dessert. The owner of the renowned chocolaterie and chocolate school in Stockholm, Sweden, combines production, innovation and teaching under one roof. His exquisite pralines are characterised by precision, creativity and the flavours of Nordic cuisine combined with international dessert artistry. Translated with DeepL.com (free version)