This training is a journey from the start to the deepest secrets of the Belgian, Swiss and French chocolate heritage, to how the latest techniques, applications and recipes can bring fresh inspiration to national and local chocolate cultures. 
It offers all the basic knowledge of chocolate, from precrystallization, enrobing, molding, to balancing of basic recipes, in which you can understand how to break down a recipe and how to apply it, to understand differences, errors and the infinite opportunities when working with chocolate.