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.

 

  • 打印
Location
CHOCOLATE ACADEMY™ centre Brasil, São Paulo
水平
Level 2
Course subscription & info
水平 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!
Discover tutorials
Location
CHOCOLATE ACADEMY™ centre Brasil, São Paulo
Avenida Paulista, 1.048 - 12º andar
01310-100 São Paulo
Brazil