Course Confectionery Praline 3.0 Peu d’applications seront très pertinentes pour des créations cadeaux gourmandes avec du chocolat. Confectionery Praline 3.0
Recipe Dragees "City" This is the first of Callebaut chef Josep Maria Ribé’s quadrumvirate of dragées that make up his Natural Sensing chocola… Dragees "City"
Course Démo - Pâtisserie alternative par Marike Van Beurden Famous Chef Marike is visiting us again with her latest recipes and techniques, and for the most experienced confectioners in February Démo - Pâtisserie alternative par Marike Van Beurden
Course Çikolatayı Keşfetmek 0.00 - Discovering Chocolate Workshop ve eğitimlerimiz ile teoriden pratiğe, sizi çikolatanın heyecan verici dünyasına davet ediyoruz! Çikolatayı Keşfetmek 0.00 - Discovering Chocolate
Course Beyond the Scoop Beyond The Scoop ice cream, frozen desserts frozen novelties with Dana Salls Cree Hello My Name is Ice Cream Pretty Cool Ice Cream. Beyond the Scoop
Course ビギナー向け講習会【6/23～8/31】（オンライン） 2025年6月23日～8月31日いつでも視聴可能なコンテンツで、チョコレートの取り扱いやテンパリングについての基礎知識をオンラインで習得ことができます。 ビギナー向け講習会【6/23～8/31】（オンライン）
Recipe Café Crokine Bark Very indulgent and tasty coffee filled bark using our ready to use Café Crokine fat based filling. Café Crokine Bark
Course Contemporary bonbons & bars with Melissa Coppel 2024 Be inspired by our chefs at the Chocolate Academy™ Center in the heart of Zurich! Contemporary bonbons & bars with Melissa Coppel 2024
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