|Chocolate Bonbons & Confectionery|
An introduction to the world of chocolate: techniques such as color casting, making perfect ganaches, creating molded and dipped chocolates. Learn how to create pate de fruits, nougats, marshmallow, caramels, and layered chocolate bonbon will help diversify the range of your products.
3 days course / 9 am to 4 pm
(All tuition materials and lunches included)
**To confirm your reservation, a 50% deposit along with a copy of your transfer payment is required.
Kindly send to firstname.lastname@example.org