100 % Colours in Confectionery

In this one-day course, our master chocolatier will teach you the different techniques for coloring a chocolate mold or chocolate figures.

You will learn:

- Difference between natural and artificial colors

- How to prepare your own colors

- Process for using colors

- Use of an airbrush or spray gun (what are the different types)

- Use of brushes (pro and contra)

- “Tempering” of cocoa butter-based colors

- Proper preparation of molds

- Effects on tempered and frozen surfaces (smooth or velvet type)

You will create a small chocolate showpiece yourself to apply the different processes.

Prerequisites: you must know the crystallization (tempering) of chocolate. Register to Chocolate Fundamentals on November 11-12-13th for a full experience!

This course is designed for professionals only.