CLASSES ARE MONDAY - FRIDAY FROM 8AM - 2PM
NOVEMBER 28TH - DECEMBER 2ND
We will cover the history and chemistry of chocolate, professional standards for handling chocolate, chocolate storage, and chocolate production. Covering the importance of understanding tempering and crystallization; tempering techniques by hand and by machine; the fundamentals of ganache, and many other fillings; with particular attention paid to flavor and texture.
(Chocolate Bars, Ganaches, Caramels, Pâtes de Fruit, Marshmallow, Molded Bonbons, Hand Dipped and Enrobing Machine for Pralines, Truffles...ect.)
Every technique of bonbon creation will be covered from hand-dipped to molded. We will introduce and use the professional equipment of the chocolatier from guitars to enrobing machines. We will utilize the cutting edge of bonbon decoration, delving into all forms such as using cocoa butter colors, pearl, satin powder, airbrushing, hand brushing, and more.