Diversity & Creativity - Bonbons by Philippe Vancayseele
Quality and taste are at the forefront of this course with a selection of top-of-the-line ganaches and bonbons featuring surprising flavours and textures that will be a great addition to your existing range of creations. Automatic enrobing techniques by using an enrobing machine as well as the approach related to shelf-life of ganaches, creative decors and finishing touches for your chocolates with master chocolatier and technical director of the Chocolate Academy™ Montreal, Philippe Vancayseele.
General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.
United Arab Emirates