Discovering Chocolate Course Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
Discovering Chocolate Course Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
Discovering Chocolate - March Course Crystallization techniques; Molding enrobing techniques; Ganaches emulsions; Possible problems remedies; Basic tools equipment; chocolate fundamentals Discovering Chocolate - March
Discovering Chocolate - December Course Crystallization techniques; Molding enrobing techniques; Ganaches emulsions; Possible problems remedies; Basic tools equipment; chocolate fundamentals Discovering Chocolate - December
Chocolate pâte sucrée Recipe Sugar dough (Pate sucrée in French) is commonly used as a base for tarts, tartlets, and pies in pastry making. It provid… Chocolate pâte sucrée
Tarts, Travel Cakes & Cookies Course 02-day program Involves: Detail knowledge about the Classic Baking Applications Working with Tart shells, Ganaches & Covertures Tarts, Travel Cakes & Cookies
Orange Piped Truffle Ganache Recipe The unique, natural look of these orange-infused truffles is both eye-catching and easy to achieve. The combination of c… Orange Piped Truffle Ganache
Earl Grey Tea Ganache Enrobed Bonbons Recipe The rich cocoa notes of Callebaut 811 and the milkiness of Callebaut 823 pair beautifully with the deep floral flavors o… Earl Grey Tea Ganache Enrobed Bonbons
Chocolate 2.0 Course In this course you will be able to understand the steps in emulsion & a focus on spraying techniques, multi-layered confections with fillings and textures. Chocolate 2.0
Chocolate 2.0 Course In this course you will be able to understand the steps in emulsion & a focus on spraying techniques, multi-layered confections with fillings and textures. Chocolate 2.0
