Confectionery Technology 1
In this course you will produce nice range of praline, tablet bars and learn number of techniques in the way of processing ganache and use enrobing machine. The course will teach you about the interiors with trendy recipes and ingredients as well as all kind of ideas for the finishing of the products in an innovative way. We will also explain how to improve the shelf life and how process effects quality and flavors.
You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.
Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.
United Arab Emirates