Classes are Monday - Friday from 8am - 2pm
APRIL 3RD - APRIL 7TH
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.)