CHOCOLATE 2.0 - MODERN CONFECTIONERY

This course is intermediate level, so for joining this course
you should have a firm understanding of the chocolate
fundamentals. In the next three days you will be able to
understand the steps in emulsion, the basics of chocolate
equipment and machines. We also focus on spraying
techniques, and multi-layered confections with tantalising
fillings and textures.
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Local
CHOCOLATE ACADEMY™ centre South Africa
Data
Level 2
Inscrição e informações sobre o curso
Data Level 2

Intermediate

You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.

Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.

Need some inspiration? Explore our Callebaut tutorials!
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Local
CHOCOLATE ACADEMY™ centre South Africa
Experience the start of a new Chocolate chapter in Africa.
 
William Nicol Dr & Leslie Ave (Design Quarter)
2191, Fourways
South Africa