Chocolate Fundamentals for Professionals (Feb 2023)

bonbons
Početnik
Lokacija:
Canada, Montreal
Datum:
21 Feb 2023 - 23 Feb 2023
Trajanje:
3 dana
Glavni jezik na kursu:
English
Cena:
1025.00 CAD
Сегмент:
Pekarstvo & Poslastičarstvo
Chocolate Confectionery
Veličina grupe:
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.

  • ganache
    Ganache
  • Hand dipped
    Hand dipped bonbons
  • Molded bonbons
    Molded bonbons

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