Chocolat 1.0 - Français Course Passez trois jours à perfectionner les bases du travail du chocolat et à acquérir une solide connaissance du chocolat dans un but professionnel. Chocolat 1.0 - Français
Fundamentals of Panning 2: Video Collection Page Ready to refine your chocolate panning technique? Learn basic panning skills, plus how to use finishing agents for a glossy end result. Fundamentals of Panning 2: Video Collection
Golden Banana Financiers Recipe In this recipe, you will learn how to get the perfect texture for your hazelnut financiers, create a smooth banana gelée… Golden Banana Financiers
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
Shelf Life: Introduction to Water Activity Page Each ingredient in a chocolate ganache has a unique capacity to bind with water. Learn how free water affects the shelf life of your final product. Shelf Life: Introduction to Water Activity
Shelf Life with Alexandre Bourdeaux Course The focus of Alexandre’s course is looking at ganache formulations to achieve the shelf life you need for your confectionery business. Shelf Life with Alexandre Bourdeaux
Shelf Life with Alexandre Bourdeaux Course The focus of Alexandre’s course is looking at ganache formulations to achieve the shelf life you need for your confectionery business. Shelf Life with Alexandre Bourdeaux
Vegan Macarons Recipe Colorful Gerbet macarons suitable to the vegan diet: the shells use Aquafaba instead of egg whites and the dark chocolat… Vegan Macarons
Fundamentals of Panning 2: Pistachio Crunchy Centers Tutorial Fundamentals of Panning 2: Pistachio Crunchy Centers
