Francois Royal
We are so honored and happy!! Our new instructor “Executive chef” Francois Royal, hailing from Paris, France, has been immersed in the world of Bakeries, Pâtisseries, Chocolateries the age of 7 years old. His unquenchable desire to improve quality and his remarkable ability to develop simple and reliable solutions drive him to perpetuate his work. Coming from a family with a long chocolatier & confectionery heritage in Paris dating back to the 18th century, Francois carries forward a rich tradition of french culinary secrets. After graduating with CAP Pâtisserie and CAP Chocolatier qualifications, he embarked on a tour de France, Europe, and the world to gain extensive experience and develop new techniques and recipes. Known for his meticulous approach, François takes his time to master and perfect each project. Today, he contributes to strengthening his profession by sharing his knowledge with those who proudly carry the colors and flavors of chocolate. This passion and dedication are what bring CHOCOLAT™ to life.
CHOCOLAT | Professional Chocolatier Book | volume one
Welcome to the pinnacle of chocolate education with the release of “Student Chocolatier Book – Volume One” by the esteemed chocolatier, Francois Royal. This groundbreaking publication, exclusively available at the Francois Royal® Chocolatier & Patissier Academy, stands unrivaled in the realm of chocolate literature, setting a new standard for aspiring chocolatiers worldwide.
Francois Royal, a master in his craft, has distilled decades of expertise into this comprehensive volume, offering readers access to some of the most guarded secrets in the chocolate industry. This book is not merely a guide; it’s a treasure trove of knowledge, providing:
Cocoa Farming Maps: Detailed geographical insights into where the finest cocoa beans are cultivated, giving you a direct connection to the origins of your craft.
Chocolate Characteristics: An in-depth analysis of what makes each type of chocolate unique, from flavor profiles to texture, ensuring you understand the science behind the art.
Ganache Secrets Optimization and Shelf Life: Exclusive techniques for perfecting ganache, including optimization methods for texture, flavor, and longevity, secrets that have been closely guarded until now.
Professional Recipes: A collection of recipes that have been refined over years, providing you with professional-grade formulas to launch your career in chocolatiering.
“Student Chocolatier Book – Volume One” is more than a book; it’s a key to unlocking the unbeatable secrets of the chocolate world. With this volume, students at Francois Royal® Chocolatier & Patissier Academy are equipped with the knowledge that sets them apart, making this book an essential tool for anyone serious about mastering the art of chocolate. Join us in this exclusive journey to chocolate excellence, where Francois Royal’s wisdom transforms students into professionals
Ganache shelf life
