Classic Mendiants

Three different techniques to make and decorate classic mendiants - all made with Brazil single origin 66.8%, a chocolate with intense cocoa flavour.
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This course is for beginner chefs

Watch Time: 6 mins

Philippe Vancayseele

“Food is not only to survive but also to enjoy, discover, the curiosity and passion of what we create.” Philippe Vancayseele built his career training alongside the best Belgian chocolatiers before becoming the head of the Chocolate Academy™ in Wieze, then working as Barry Callebaut’s worldwide Technical Adviser. He is now living in Montreal where he leads the Chocolate Academy™ center, continuing to share his tips and tricks with chocolate enthusiasts and professionals around the world. Chef Vancayseele is known for his kindness, his smile, and his extensive knowledge of pastry and chocolate.