green bonbon
Datum:
09 Dec 2025 - 11 Dec 2025
Dauer:
3 Tage
Kurssprache:
English
Preis:
990.00 USD
Bereich:
Confiserie
Max. Teilnehmerzahl:
12

Join Chef Paul at the Chicago Academy to learn basic, professional skills of working with chocolate.

This is a hands-on course which will introduce

  • Crystallization techniques
  • Molding and enrobing techniques
  • Ganaches and emulsions
  • Possible problems and remedies
  • Basic tools and equipment

You will spend three days perfecting the fundamentals of working with chocolate, enrobing, sugar confection, nougat and marshmallows all while gaining a solid knowledge of chocolate.

This class is ideal for beginners or anyone looking to increase their knowledge of chocolate work.

*Portions or all of this class may be taught as a demo and/or interactive demo.

Kurs Agenda

Praktische Informationen