Russ Thayer

Beginner

Locatie:: Canada, Montreal
Datum:: 02 May 2023 - 04 May 2023
Duur:: 3 dagen
Taal cursus:: English
Prijs:: 1025.00 CAD
Segment:: Chocolaterie

Bakery & Pastry

Horeca
Maximum aantal deelnemers:: 10

Are you are looking to learn the professional basic skills of working with chocolate, such as crystallization, molding, and dipping?

Then this course is perfect for you! Chocolate Fundamentals is a hands-on course that will help any beginner with:
- Master crystallization techniques
- Dipping and molding techniques
- How to perfectly seal molded chocolates
- Introduction to ganaches and emulsions
- Possible problems and remedies

- Intro to the equipment
- Chocolate ritual tasting

Spend three days perfecting the fundamentals of working with chocolate and gaining a solid knowledge of chocolate.

IMPORTANT: This course is designed for professionals (ex: chocolate/pastry/bakery employees, hotels, caterers, and restaurants) who want to reach professional skills or people who want to start a professional chocolate company. It's not a course for hobbyists.