Dragée hazelnuts

CHF 29.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the course

Dragée hazelnuts

CHF 29.00 incl. VAT

Dragée hazelnuts

Dragéed hazelnuts are a small masterpiece of confectionery. Caramelized to a golden brown, coated in dark couverture and carefully refined, they offer an intense taste experience with an elegant appearance. Layer by layer, a harmonious interplay of roasted aromas, sweetness and a delicate melt is created through careful dragéing.

In this course, you will learn how to caramelize hazelnuts, build up couverture in fine layers, and refine the coated nuts. You will also learn how to produce a uniform end product.

The combination of a crunchy core and a melt-in-the-mouth coating creates a product with bite and character. Whether with glitter powder or cocoa powder, the coated nuts can be designed in many different ways and have a long shelf life.

Classic refined with elegance

Dragée hazelnuts impress with their delicate roasted aroma, chocolate coating, and elegant finish.

Tips and tricks

From caramelization to a glossy finish, the course shows you all the steps in a practical way. You will learn how to avoid bitter notes and how to control all parameters optimally.

Flexible and practical

The course is available around the clock. This allows you to work at your own pace and expand your knowledge in a targeted manner—always ready for implementation.

Beni Hosang

Master Patissier-Confectioner

I have been working as a pastry chef and confectioner for almost 20 years with a great passion for quality, accuracy and solid craftsmanship. It is important to me to support the next generation of pastry chefs and confectioners in a targeted manner. Clear procedures, structured processes and a clean result matter to me. In my courses I share my expertise with a trained eye for detail. And, of course, a quote here and there is a must.