Good day friends!
I am looking for a personalized hands on chocolate couverture training in Europe with an experienced master chocolatier. I would like to extend my knowledge in making [Ed: working with] chocolate couverture (not bean to bar). I am mainly interested in learning the science behind it all, and how each and every ingredient interacts with the others. Why use this and not that? How the addition of a certain percentage of a certain ingredient affects the chocolate (i.e., flavour, texture, aroma, shelf life...)
Any recommendations other than the renowned Callebaut academy?