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Locatie:
USA, New York
Datum:
09 Sep 2025 - 11 Sep 2025
Duur:
3 dagen
Taal cursus:
English
Prijs:
990.00 USD
Segment:
Chocolaterie
Maximum aantal deelnemers:
12

Frank Carrieri, Senior Chef, Chocolate & Cocoa Applications teaches this three-day class on Modern Confections. Indulge in the art of creating exquisite confections with contemporary flavors and innovative techniques. The class will focus on molded & enrobed bonbons, color theory, basic ganache formulation, spraying techniques & shelf life. Chef Frank will also share his experience and knowledge working with high-tech chocolate equipment & troubleshooting problems in production.

Please note- This course is designed for the intermediate-level chocolatier with a firm understanding of the basics of chocolate.

*Portions or all of this class may be taught as a demo and/or interactive demo.

Cursus agenda

Praktische informatie