Chocolate 2.0
Datum:
05 Dec 2022 - 07 Dec 2022
Dauer:
3 Tage
Kurssprache:
English
Preis:
1200.00 USD
Bereich:
Confiserie
Max. Teilnehmerzahl:
12

In this class, you will study all of the ingredients that are used in ganache and sugar confections. You will be able to understand the steps in emulsion, flavor, and texture pairing. Chef Dimitri will also share insight knowledge to high-tech chocolate equipment, such as enrobing different finishes, and demonstrating how a Chefcut machine operates. In this 3 day course, you will make more complex, multi-layered confections with delicious fillings and textures. This course is for the intermediate-level chocolatier, with a firm understanding of the basics of chocolate.

Praktische Informationen