The Egyptian Chefs Association recently hosted an engaging and informative theoretical workshop focused on the intricate art of chocolate. Led by the esteemed Executive Pastry Chef, Ahmed Akeed, the workshop delved into various aspects of chocolate, from its origins to mastering the art of tempering.

From the velvety richness of dark chocolate to the creamy sweetness of milk and white chocolate, participants explored the diverse array of chocolate varieties. Chef Ahmed expertly guided attendees through the distinctive characteristics of each type, providing insights into their unique flavors and applications.

Unlocking the secrets behind couverture and compound chocolates, participants gained invaluable knowledge on the differences between these two types and their implications for chocolate craftsmanship. The workshop also delved into the enchanting world of cocoa butter, exploring its transformative role in chocolate making.

Chef Ahmed’s hands-on approach enriched the workshop experience, as participants learned essential techniques such as sugar addition and tempering. Through illustrative video showcasing the stages of cocoa cultivation, attendees gained a deeper understanding of chocolate production, from bean to bar.

The Egyptian Chefs Association extends heartfelt gratitude to Chef , Ahmed Akeed for his outstanding contribution to the success of the workshop.