Alexandre Bourdeaux is an Italian chocolatier, Callebaut Chocolate Ambassador and former head of the Chocolate Academy™ Belgium. He is the author of Ganache Solution, the online software chefs worldwide use to formulate and control their recipes. In Porto he teaches five days dedicated to ganache formulation — water activity, shelf life, texture and balance — and to panning.
Syllabus
A technical programme built on the same method behind Ganache Solution: understand water activity, sugars, fats and shelf life, then apply it at the bench — from emulsion to a fully panned, coated product.
Water activity, sugar and fat balance, emulsion stability and shelf life — the calculations behind every professional ganache, taught by the author of Ganache Solution.
Turning a correct formula into a product people buy twice: emulsion technique, crystallisation, flavour layering and consistent production with Callebaut couvertures.
Full panning cycle: centres, pre-coating, chocolate layering, polishing and finishing — plus troubleshooting the defects that ruin a batch.
The Chef
“A ganache is not a recipe. It is a formula — and once you understand it, you control texture, shelf life and taste.”
— Chef Alexandre Bourdeaux
Selected work
Your Studio
Individual stainless-steel stations, planetary mixers, blast chillers, tempering machines and airbrush booths — everything a pro needs to work at competition standard.
Getting here
Sessions run 9:30 – 17:00 daily. Porto airport (OPO) is about 25 minutes by taxi.
Reserve Your Bench
Secure your bench with an €850 deposit, or pay the full €1,700 up front.
Reserve online
Pay securely with card. You'll receive a confirmation email from chokoacademy@outlook.com as soon as your payment succeeds.
Prefer email? Write to chokoacademy@outlook.com
Included
One flat price. No hidden extras, no upsells during the week. Just bring your knives and your ambition.
Social proof
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“Espaço reservado para o testemunho. Substitui este texto pela citação real.”
FAQ
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