bonbons
Lokalizacja:
Canada, Montreal
Data:
29 Apr 2024 - 01 May 2024
Czas trwania:
3 days
Podstawowy język kursu:
English
Cena:
1025.00 CAD
Segment:
Confectionery
Bakery & Pastry
Hotele, restauracje, catering
Ilość osób na zajęciach:
10

Are you 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.

If you want to gain skills with colors, register for the Workshop on May 2nd 100% Colors

Program kursu

Praktyczne informacje

Ważne

  • ganache
    Ganache
  • Hand dipped
    Hand dipped bonbons
  • Hand dipped
    Hand Dipping
  • Molded bonbons
    Molded bonbons
  • Praliné
    Pralinés