Fundamentals of Panning 1: Finishing Panned Products Tutorial Fundamentals of Panning 1: Finishing Panned Products
Fundamentals of Panning 2: Coating Panning Products Tutorial Fundamentals of Panning 2: Coating Panning Products
Introduction to Panning for Professionals Course Gain the skills to create your own innovative recipes coated in chocolate. Apprenez les bases pour créer des recettes innovantes ! Introduction to Panning for Professionals
Fundamentals of Panning 2: Pistachio Crunchy Centers Tutorial Fundamentals of Panning 2: Pistachio Crunchy Centers
Panning 2.0 - Next Level Course You will go beyond the basics with innovative recipes. You will gain skills for your business! Panning 2.0 - Next Level
Salted Caramel Dragee Recipe These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dr… Salted Caramel Dragee
Chocolate Panning with Alexandre Bourdeaux 2024 Course Be inspired by our chefs at the Chocolate Academy™ Center in the heart of Zurich! Chocolate Panning with Alexandre Bourdeaux 2024
Chocolate Skills 3.0 - Master Class Course The class will cover essential skills such as handling and working with fat-soluble colors, airbrush techniques, and handling a guitar cutter. Chocolate Skills 3.0 - Master Class
Kenosha 33% milk couverture Product | Van Leer Milk chocolate with a sweet and creamy taste. Kenosha 33% milk couverture
Tulsa 55% dark couverture Product | Van Leer Tulsa dark chocolate is a 55%, well-balanced, semi-sweet couverture with medium to strong cacao flavor. Tulsa 55% dark couverture
