PREMIUM CHOCOLATE,CONTEMPORARY BONBONS AND DESSERTS BARS - Melissa Coppel

During this course, you we will learn to create ganache recipes from
scratch. You will learn contemporary spraying techniques using coloured
cocoa butter, and intricate decorations using brushes, sponges and tape,
as well as work with unique fillings and flavour combinations.
Take your moulded bonbons and dessert bars to the next level with
recipes that will give your creations a longer shelf life. Following this
course, you will be able to create a complete assortment

 

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Standort
CHOCOLATE ACADEMY™ centre South Africa
Level
Level 3
Course subscription & info
Level Level 3

Advanced

You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.

Need some inspiration? Explore our Callebaut tutorials!
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Standort
CHOCOLATE ACADEMY™ centre South Africa
Experience the start of a new Chocolate chapter in Africa.
 
William Nicol Dr & Leslie Ave (Design Quarter)
2191, Fourways
South Africa