Modern Confectionery 3.0
Date:
22 Apr 2025 - 24 Apr 2025
Duration:
3 days
Primary course language:
English
Price:
950.00 USD
Class size:
12

This is an informative and practical hands on course
What the course will cover: 
Moulded chocolates incorporating :

  • Decoration techniques with coloured cocoa butters and creative powders
  • Origin chocolate based ganaches, caramels, fruit gels and textures
  • Layered cut - finished by machine enrobing
  • Elegant snacking bars
  • Ideal working and storage environments
  • Shelf life considerations.

PLEASE NOTE THAT NO CASH PAYMENTS ARE ALLOWED 

Course agenda

Practical information

Important

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