Chocolate 1.0

Chocolate Tempering
Débutant
Lieu:
South Africa
Date:
16 Aug 2022 - 18 Aug 2022
Durée:
3 days
Langue principale du cours:
English
Prix:
5500.00 ZAR
Segment:
Artisan chocolatier
Taille de la classe:
10

Are you a beginner, looking to learn the basic skills of working with
chocolate, such as crystallisation, moulding and dipping? Then this course
is designed for you!
In this hands-on, practical and theoretical course of introduction to the
world of Chocolate 1.0, we take a journey through the history of cocoa,
the origins and the transformation process. This course will help any
beginner to master crystallisation techniques, dipping and moulding, as
well as introduce you to ganache and emulsion. This course is a duration
of three days, mastering the fundamentals of working with chocolate in
order for you to gain a solid foundation of chocolate knowledge.
Ideal for: Beginners or anyone looking to master chocolate
crystallisation. No prior chocolate experience is required for this course.

Lieu: Chocolate Academy™ Afrique du Sud

William Nicol Dr & Leslie Ave, Design Quarter
Fourways
Johannesburg
2191
Afrique du Sud

+27 10 300 8470
Nous contacter par email

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