2024-11-21
WORKSHOP-MASTER CLASS: THE ALCHEMY OF CHOCOLATE / 19/11/2024
This week, the University hosted an exciting seminar dedicated to chocolate, its properties and the intricacies of working with this product. The highlight of the event was a practical master class on tempering chocolate - an important stage of its processing, which ensures a beautiful shine, crisp texture and stability of the product.
The master class was the culmination of the meeting. Under the guidance of an experienced chocolatier, a graduate of our department, Pastry Chef of Labranda Riviera Hotel in Malta Nurkyz Bekturova, students mastered the technique of tempering: heating and cooling chocolate to precise temperatures. Students tried to make their own chocolate-covered fruit or dessert decorations.
The guests were delighted with the process and noted that working with chocolate is not only fun, but also requires patience and precision. Many tried their hand as chocolatiers for the first time and appreciated the importance of tempering skills for creating professional sweets.
The seminar ended with a tasting of author's chocolate products made by the participants. Organizer Nadira Turganbaeva, Senior Lecturer of the Department of Restaurant Business and Culinary Arts, and the guest of the seminar Nurkyz Bekturova expressed hope that this event will inspire students to new culinary experiments and will be the first step to mastering confectionery skills.
