Introduction to Chocolate Skills Level 1.0 Course 02-day program Involves: Detail knowledge about the chocolate manufacturing process Working with Couvertures Basics of setting up a chocolate business Introduction to Chocolate Skills Level 1.0
Discovering Chocolate Course Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
Chocolate Fundamentals - English Course Spend three days perfecting the fundamentals of working with chocolate and gaining a solid knowledge of chocolate. Chocolate Fundamentals - English
What is Ganache Balancing? Page Understanding the concept of balancing ganaches will help you adjust the main parameters of your chocolate products, from sweetness to shelf life. What is Ganache Balancing?
Chocolate 2.0. Course In this class you will be able to understand the steps in emulsion, flavor and texture pairing and create multi-layered confections. Chocolate 2.0.
Chocolate 2.0. Course In this class you will be able to understand the steps in emulsion, flavor and texture pairing and create multi-layered confections. Chocolate 2.0.
Ganache Balancing: Article Collection Page Knowing how to balance ganache recipes is a game-changer for chocolate confections with the right flavor, texture, workability, and shelf life. Learn how! Ganache Balancing: Article Collection
Discovering Chocolate Course Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
Why Balance a Ganache and Is It Necessary? Page How to balance a chocolate ganache gets a lot of attention, but let's back up and look at why we balance and if it's necessary for your business. Why Balance a Ganache and Is It Necessary?
Ganache Formulation 3.0 by Alexandre Bourdeaux Course This 3-day course will help you to understand how to make a stable ganache and discover all secrets in the process of making. Ganache Formulation 3.0 by Alexandre Bourdeaux
