El camino del chocolatero

Hello. My name is Victoria, I'm 42 years old. My profession isn't related to the confectionery business. I happened to see an announcement of a free webinar on chocolate. I registered for it and in the process I realized that I wanted to purchase this course. I never had any regrets. Egor gives all the material (both theory and practice) so clearly and comprehensively (without any "fluff"). Lots of information acquired during this course was very useful and interesting. It seemed that 4 months was too much, but in fact, time passed very quickly. We've got initial skills, but we still need a lot of practice. Thanks for such a wonderful course. P.S. And now I'm looking forward to attend another training course by Egor Shortcrust pastry from A to Z received as a gift.

My name is Elena, I'm 38 years old. I'm a philologist, teacher of Russian language and literature by my first profession, and an accountant by the second one. Actually I work as an accountant.
I liked to cook from the early childhood. Especially confectionery. I made everything: pies, buns, shangi, and cakes... But about a year ago I got involved with pastry. That's why I got interested in both confectioners' pages on the VKONTAKTE social network and profiles on the Instagram that are somehow related to this topic. In this way I found your profile. It attracted my attention as it was rather original. I saw an advertisement of a webinar on chocolate and decided to watch it. I remember that by the end of some hour (the webinar was very long) I thought: "If there is so much information at a FREE webinar, what will happen during the paid courses???" ))) It was obvious that you liked the topic very much. And people, who like what they teach, usually give much more than just information. Probably, I decided to purchase the course for that reason and I never had doubts. It was interesting and provided much information and high-quality feedback. Another big advantage was good theoretical basis. This is very important for me to understand the nature of all processes and not to do something mechanically. Perhaps, the only thing that bothered me was summer. This year we had late summer that came only by July, but when it came it was very hot. It was hot both outside and at home, we didn't have air conditioning and a fan just blew without making the temperature lower. It was impossible to work with chocolate in such conditions. Therefore, I stopped at the stage of bonbons, because chocolate neither stabilized nor got cool on the granite slab, i.e. I got problems at the stage of tempering, no less something else. I wanted to make a flower from the last lesson, but I understood that it was impossible for me in such conditions. I'll wait for the autumn to practice everything that I managed to do during the course and try what I couldn't do.
I didn't plan to specialize in chocolate, yet it requires a very scrupulous approach. I'd say it's more delicate work than making entremets, but all the knowledge and skills I've got during the course are very good support and competitive advantage. And to treat your family to good, high-quality and delicious chocolate is worth a lot. Thus, I can recommend the course to everybody

Hello, Egor! Thanks for the course. The information was very detailed and comprehensible. I'm watching the lesson and I'm itching to get to work. You make everything so nicely and beautifully. All that I wanted to learn was presented here in full. I haven't got enough time to repeat the material. But I promise to make chocolate garnish as beautifully as you do. It was very nice to get all the lessons on a USB drive. Now they are always at hand.

My name is Veronika and I'm 31 years old. I decided to find a hobby and I made a right choice with the teacher. I'm very glad that I chose Egor's team. I express my gratitude for such a varied training course (hollow figures, moulded chocolates, chocolate garnish, enrobed chocolate, etc.). I'm sure that this is the only course I've ever seen that contains so many lessons (recipes, theory!!!) at such a price. I'm glad that this course was my first one. I got answers to every question. Thanks to Egor for his professionalism and delicacy! This is a specialist, who knows his job.

1. My name is Olga, I'm 24 years old. I'm an IT specialist and I'm engaged in the production efficiency of plastic goods.
2. I liked to cook since I was a child, especially sweets. So, I decided to make confectionery.
3. Basing on the webinar results and description I thought that the course would be interesting. I had some doubts about the quality of training since this was an online course, but I still decided to try.
4. Generally, I liked the course. I managed to complete almost all the tasks. I had some problems only with tempering and chocolates with liquid center in the beginning of the course.
5. The price-quality ratio is optimal.
6. I would recommend this course to everybody.

My name is Elena and I'm mother of two beautiful sons). I graduated from the institute and I'm a software developer)). I was fond of bakery and the art of confectionery in general since I was a child, but that hobby remained in my childhood. I worked as a photographer) By the way, I still like this job) When I was on maternity leave I realized that the confectionery business is exactly what gives me a real pleasure! The desire to create something original and interesting led to you)
Why did I choose this course!? I analyzed several Web sites, where they teach online as well. But I decided to take your course for several reasons:
1. More clear description of the course.
2. More varied course.
These were the reasons that determined my choice.
I didn't do much, but at the same time I couldn't say I did nothing, especially as refers chocolate figures! I'd like to reproduce your flower, but it seems so difficult... Still, I think I'll take courage to reproduce it)
The price-quality ratio is rather suitable. There are many kinds of work options, this is obvious!
My special thanks for the answers that you give to any question!
Of course, I'd recommend only your course!

My name is Natalia, I'm 38 years old. I've been working as a confectioner chef for more than 15 years. I decided to learn the art of chocolate at the request of the executives. I chose Egor's Chocolate from A to Z course by chance and never had any regrets. The course contains a lot of information as concerns both theory and practice. Egor is a great fellow! He gave immediate, clear and comprehensible answers to all questions. Thanks for the new knowledge, attention and support. I've registered for the Macarons 2.0 training course by Egor and I'm going to continue my studies! I recommend the course to everyone!

My name is Anna, I live in Rostov-on-Don. I'm a food florist and I expanded my range of products with chocolate: I make chocolate figures, tablets, moulded chocolates and truffles. First, I saw your advertisement of a webinar on chocolate and I attended it. I began to read reviews about the course and I figured out that one of my friends had completed it and gave a positive review. Thus, I decided to purchase the course.

My name is Lyudmila, I'm 40 years old. I'm a laboratory assistant for chemical analysis in the coal industry. A couple of years ago I became interested in making chocolate figures. First, I studied by myself and after I attended a master class in Novosibirsk. I began to make bonbons right there. But I understood that I missed some knowledge. I saw your advertisement on the Instagram. I like your works and I'm a regular reader of "Theory on Mondays"))) I chose your course because of a very attractive price and an installment plan available for 2 months. I'd recommend your course to anyone interested in chocolate. During the course everything is clear and comprehensible. You've got enough time to get acquainted with the material and you can study at your own pace. I registered for the course at the end of January, and first I was afraid that I wouldn't have time to examine all the material (as February and March are the busiest months, there are a lot of orders), but then I realized that even after the holidays there was enough time to study.
Thank you for the easy, comfortable and very detailed theory presentation. I got exactly what I wanted to get when I came to your course.

I'm a confectionery chef, I work in a restaurant and I really like that you teach theory, because not everyone can teach it. I'm grateful to you for your invaluable lessons.

Hi, I'm Natasha;) I live in Vyborg, I'm 44 years old! I'm a cook by my first profession, but I've never worked as a cook)) I've been working as a Director for 12 years. I saw an advertisement of a free webinar on the Instagram. I liked the webinar, everything was clear and comprehensible! I thought about purchasing the course for 1 day, and then I took my decision and I never looked back. Egor, you are a talented person! Thank you and your team for the excellent course! Now this is my hobby forever!

Hi, my name is Anya, I'm 32 years old. Presently, I work only with chocolate. I worked as a confectioner for 2 years and I made desserts for several coffee houses. But a year ago I had to retire for health reasons and I thought that I wanted to work with chocolate. In last November this idea became a reality, and by December I began to take the first orders. I read literature about chocolate, looked through the Instagram pages and asked help from my friends involved in confectionery, but I realized that I wanted to take a serious training course and at that moment I got an invitation from Egor to attend a free Pro-Chocolate webinar. After the webinar I decided to register for the course. I liked everything, it's comfortable that you've got 4 months to study; you watch videos and do your home tasks at your own pace. I registered for the course having a specific goal to learn to color chocolate and bonbons. Thank God, I did it! I'm very grateful to the whole team for their work! I'll recommend you to those, who want to study since the list of training courses is very long!

Hello! My name is Eugenya, I'm 32 years old. I came to the confectionery business due to the maternity leave, some talent)) and my love to high-quality desserts. I like chocolate, its aroma, taste and fluidity). I wanted to learn to make moulded chocolates for a long time and I was looking for a school and a trainer. I fixed upon Egor.team). The course is very interesting, full of information that is presented in a quality manner, it's reasonable and without "fluff". Now I can say with confidence that I can make moulded chocolates! The price-quality ratio is adequate. The answers to any questions come in 5 minutes, there is full-scale support. I tell about the school to my colleagues in confectionery and chocolate fans and recommend the courses to everyone!