Special Chocolate Workshop for BAÜN BUBFA Gastronomy Students
Within the scope of the event, students learned the tips for the correct application of the bain-marie method used in chocolate processing processes; in addition, they gained practical information about alternative melting techniques for the controlled melting of chocolate. It was also emphasized that transferring chocolate into molds within certain temperature ranges contributes to achieving more successful results in terms of the product’s shine, texture, and overall quality characteristics.
In addition, Dolcida Chocolate Founder Chef Büşra Şafak shared with the students that she produces chocolate with a gluten-free and plant-based production approach in line with the recipes she has developed herself.
At the end of the workshop, Burhaniye Faculty of Applied Sciences Vice Dean Dr. Öğr. Üyesi Özkan Demir presented a certificate of appreciation to Dolcida Chocolate Founder Chef Büşra Şafak for her contributions.
