Chocolate & Vanilla Truffles Recipe In this recipe, you will learn how to create truffles filled with a classic vanilla ganache. Callebaut mini Crispearls a… Chocolate & Vanilla Truffles
Intense Chocolate Tarts Recipe In this recipe, several classic and versatile components come together to make an extraordinary product your customers w… Intense Chocolate Tarts
Crispy Praline Molded Bars Recipe These bars feature a classic praliné filling, but with an added crunchy texture customers will love. Crispy Praline Molded Bars
Nutty Chef Hat Molded Bonbons Recipe The irresistible combination of milk chocolate and hazelnuts is the star in this 3-D molded bonbon. Nutty Chef Hat Molded Bonbons
Caramel Peanut Molded Bars Recipe The creaminess of Callebaut 823 pairs beautifully with the indulgent salted caramel and crunchy peanut filling. Caramel Peanut Molded Bars
Chocolate 2.0 MODERN CONFECTIONERY FUNDAMENTALS Course Colorful Confections will give you fresh insight into the world of chocolate confections. Chocolate 2.0 MODERN CONFECTIONERY FUNDAMENTALS
Creative Chocolate Skills (Workshop 2.0) Course Join us for two days of exploring different methods of colouring and decoration and optimising your creations with layers, textures and flavours. Creative Chocolate Skills (Workshop 2.0)
Creative Chocolate Skills (Workshop 2.0) Course Join us for two days of exploring different methods of colouring and decoration and optimising your creations with layers, textures and flavours. Creative Chocolate Skills (Workshop 2.0)
Creative Chocolate Skills (Workshop 2.0) Course Join us for two days of exploring different methods of colouring and decoration and optimising your creations with layers, textures and flavours. Creative Chocolate Skills (Workshop 2.0)
