Chocolate 2.0 MODERN CONFECTIONERY FUNDAMENTALS

The course will introduce you to the creation of chocolate confectionery like truffles, ganaches, praline, and bonbon based on the classic and best-selling ingredients.  The course will teach you molding and hand dipping technique, texture, and shelf life.  What's more, you will get to explore the making of other confections such as mendiants, pates de fruits, guimauve and others.  You will be able to produce wide range of chocolate products, learn different ways of tempering, identify and solve issues that you may encounter.