February 4, 2026 PERFECT VELVET MONOPORTIONS with the Master – modern mono-desserts from scratch for everyone 1. RASPBERRY MONO-DESSERT - pistachio sponge cake - raspberry mousse - raspberry jelly - vanilla mousse - pistachio cream - chocolate velvet - chocolate decoration - raspberries - gold 2. PASSION FRUIT MONO-DESSERT - chocolate sponge cake - crunchy white chocolate and coffee cream - passion fruit mousse - chocolate velvet - passion fruit pulp - chocolate decoration 3. KATAIFI – PIEMONTE MONO-DESSERT - chocolate sponge cake - nut cream - kataifi - nut mousse - chocolate velvet - chantilly cream - hazelnuts - chocolate decoration - sablée 4. ALMOND – PISTACHIO MONO-DESSERT - almond sponge cake - pistachio cream - kataifi - almond namelaka - chocolate velvet - siphon sponge cake - micro herbs 5. MATCHA MONO-DESSERT - almond sponge cake - cherry jelly - matcha mousse - chocolate velvet - chantilly cream - dried flowers A training that takes modern mono-desserts to a whole new, much higher level! Firstly, rich in textures. Secondly, full of various pastry techniques. Next, focusing on diverse layers. Finally, touching on the topic of chocolate decorations, tempering chocolate, and preparing colorful, edible velvet for finishing mono-desserts. The program includes both universal fruit options like raspberry or passion fruit, as well as desserts that evoke the look and taste of beautiful, golden autumn! This wonderful, precise, and insanely delicious training will be led by none other than Master Łukasz Parzymski, who probably knows everything about chocolate and monoportions! Professionally and passionately, he has been working with them for over 28 years! The training will be conducted step by step. All layers of 5 different mono-desserts will be prepared by the participants, under the supervision of the Master, from the very basics. TRAINER: Master Łukasz Parzymski 📅 TIME: 04.02.2026 / 9:00–18:00 LEVEL: for everyone / perfect as a gift! NUMBER OF SPOTS: 8 The training program includes: 1. Baking various types of sponge cakes: - with pistachio paste - with almond flour - with cocoa - crunchy sablée base 2. Preparing various types of crunchy pralines for cakes, including: - white chocolate with coffee - pistachio - hazelnut 3. Preparing ganaches and fruit jellies, including: - white chocolate ganache - milk chocolate ganache - cherry jelly - raspberry jelly - passion fruit jelly 4. Preparing creams and mousses: - vanilla chantilly - chocolate and fruit puree mousse - chocolate mousses - fruit mousses 5. Assembling mono-desserts 6. Tempering chocolate 7. Preparing chocolate velvet 8. Finishing mono-desserts: - chantilly cream - edible velvet 9. Preparing chocolate decorations * The result of the training is gaining theoretical and, above all, practical knowledge about the techniques of making and decorating modern velvet monoportions. Each participant actively takes part in the training, as a dedicated workspace and tools are provided for everyone. * All participants receive professional scripts with recipes used during the training and their own handmade baked goods. * The course is certified. Upon completion, each participant receives a document confirming their new qualifications. We provide: - a sufficient number of professional workstations equipped with necessary equipment and materials - products needed for the full realization of the training - a clear script with precise and proven recipes - lunch - water, coffee, tea - a certificate confirming acquired skills The training is one-day and takes place at the SŁODKOŚCI Academy at ul. Chmielna 20/LU1 in Krakow. We invite you!
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