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.
  • Imprimir
Local:
CHOCOLATE ACADEMY™ centre South Africa
Nível
Level 2
Inscrição e informações sobre o curso
Nível 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!
Descubra tutoriais
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