Macarons com o Chef Caio Corrêa

Macarons com o Chef Caio Corrêa

Quer aprender a fazer o clássico petit four francês, crocante por fora, úmido e macio por dentro? O curso de macaron é especialmente focado nas técnicas de produção com diversas opções de cores e de recheios, como Earl Grey, baunilha, chocolate Callebaut, pistache, framboesa e limão siciliano.

 

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Ubicación
CHOCOLATE ACADEMY™ centre Brasil, São Paulo
Nivel
Level 2
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Nivel Level 2

Intermediate

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.

Need some inspiration? Explore our Callebaut tutorials!
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Ubicación
CHOCOLATE ACADEMY™ centre Brasil, São Paulo
Avenida Paulista, 1.048 - 12º andar
01310-100 São Paulo
Brazil