Pastry 2.0 - The next level
The new pastry:
trendy finishing touch and decorations
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
Each course will let you discover something new from our brands, our products, and our guest chefs. We offer a wide variety of course options at various skill levels that will allow you to immerse yourself into the fascinating world of chocolate.