Chocolate Training Courses

Informative and fun- filled chocolate training courses with a professional at the same time and easy to follow approach. We will be exploring the complexity and beauty of chocolate, it’s aromas, the process of tempering and the art of working with chocolate. All of The Chocolate Training Courses are hands-on, giving each student plenty of opportunities to work with chocolate and sufficient repetition in tempering chocolate on provided marble slabs. All chocolates created and made in class are for the students to take home after class. Class sizes are kept small (maximum 10-12 students) to allow enough space and personal attention for each student.

All classes are hands-on and everything learned can easily be re-created at home. There are eight categories of classes to choose from. It is mandatory that the novice chocolatier begin with Course 1 to go over the basics and the pre-crystallization (aka as tempering) of chocolate. There is no time frame to follow. If you choose to take all of the courses, you will earn a Certificate of Completion. As well, should you register for the entire series, you will receive a discount on the price.

Our classes run on week days from either 10:00 – 14:00 or 17:30 – 21:30. Please check our calendar for the scheduled dates. The cost for each class will be $215 (plus tax). Each class consists of a total of 8 hours which is held over two consecutive days of 4 hours each. Bring cake boxes on both days to carry your creations home.

Each class has a maximum of 10 students and you will work with a partner for the 2 days. The work stations are equipped with generous counter space, cook tops and marble slabs. Since the courses are intense, everything has been provided to maximize your learning time. All ingredients, recipes, and snacks are included in the prices, as well as the use of kitchen tools and aprons. Please refer to the Policies for more detail.

Chocolate Training Course 1 – Introduction to Chocolate & Truffle Making
Chocolate Training Course 2 – Enrobed Pralines & Butter Ganaches
Chocolate Training Course 3 – Molded Pralines & Ganaches
Chocolate Training Course 4 – Nougats, Giandujas, Marzipans & Confections
Chocolate Training Course 5 – Chocolate & Caramel creations
Chocolate Training Course 6 – From Bean to Bar – How to make & process Chocolate
Chocolate Training Course 7 – Easy Chocolate Showpiece
Chocolate Training Course 8 – Chocolate Figurines

Chocolate Training Course 1 – Introduction to Chocolate & Truffle making

Price: $215.00

The introduction course to chocolate, tempering, cream ganaches & truffles.

8 (2 x 4) Hours :

Introduction to Chocolate
- Tasting & Aroma profiles of Chocolate (Belcolade Origin Chocolates)
- Composition of dark, milk & white chocolate
- Tempering / crystallisation process of chocolate (theory & demo)
- Cream Ganache, basic formula and how to properly emulsify
- Importance of hygiene and its affect on shelf-life

What to expect!

Various techniques will be explored to produce simple chocolate truffles, piped technique, rolled truffles and how to work with pre-made truffle shells.

Dark Chocolate Ganache (Vanilla)
Milk Chocolate Ganache with Caramelized Hazelnuts
Candied Orange & Grand Marnier Truffles

Various finishing techniques and finishing touches for working with chocolate truffles will be explored, suitable for home chef in re-creating truffles at home and more professional techniques for larger productions.

The importance of this course is to obtain a deeper understanding about what chocolate is, what it consists of and the importance of the tempering / crystallizations of chocolate when working with it.

Content of the class may vary throughout the year to incorporate as much seasonal product and fruits as possible.

Aprons, kitchen towels and tools will be provided to participants, but expect to get the occasional splatter of delicious but hard to wash-out chocolate on your clothing.

Chocolate Training Course 2 – Advanced Truffles & Enrobed Pralines

Price: $215.00

Advanced truffles, enrobed pralines, piped ganaches and more hand-crafted chocolate confections.

8 (2 x 4) Hours :

Cut, piped & hand enrobed Pralines and Truffles:
- Butter Ganache
  - Coconut Butter Ganache
  - Tonka Bean Butter Ganache
  - Banana Butter Ganache
- Cut Pralines with pate de fruit
  - Egg (Anglaise) Ganache
  - Raspberry Pate De Fruit
- Cut Cream Ganache Praline
Transfer Sheets and how to make your own transfer sheets out of cocoa butter.

What to expect!

This second course of Chocolate Training Courses builds upon the first class with more advanced techniques in working with various ganaches, such as cream, butter and fruit based ganaches. Additional techniques such as making Pate de Fruit (French fruit jellies with pectin) and working with cocoa butter to create transfer sheets.

Content of the class may vary throughout the year to incorporate as much seasonal product and fruits as possible.

An understanding of the concept of tempering at chocolate or the attendance of Chocolate Training Class 1 is a pre-requisite for this course.

Aprons, kitchen towels and tools will be provided to participants, but expect to get the occasional splatter of delicious but hard to wash-out chocolate on your clothing.

Chocolate Training Course 3 – Colorful Modern Molded Pralines

Price: $215.00

Molded pralines filled with various chocolate fillings and ganaches + air brushing with colorful cocoa butters

8 (2 x 4) Hours :

White Chocolate Caramel & Passion Fruit Pralines
Cinnamon & Pistachio Praline
Dark Coffee Praline
Spiced Dulche de Leche Praline
Milk Praline Creme

What to expect!

Main topic for this class is to learn how to work with chocolate molds, how to maintain them, how to clean them and also where to purchase them. The beauty about working with molds chocolate is the amazing sheen chocolates get when properly applied in molds. Various other techniques will be shown and worked on in the segment of the Chocolate Classes such as air-brushing or swiping with coloured cocoa butter or how to make sugar fondant.

Content of the class may vary throughout the year to incorporate as many season product and fruits as possible.

An understanding of the concept of tempering of chocolate or the attendance of Chocolate Training Course 1 is a pre-requisite for this course.

Aprons, kitchen towels and tools will be provided to participants but expect to get the occasional splatter of delicious but hard to wash-out chocolate on your clothing.

Chocolate Training Course 4 - Confections, Nougats, Marzipans & Gianduja’s

Price: $215.00

Chocolate confections, pralines made with home-made marzipan, nougat & gianduja

8 (2 x 4) Hours :

Aerated Confections
- Nougat de Montelimar, how to make this famous French delicacy
Almond Cranberry Gianduja Bars
- How to make a Gianduja
Pistachio Nougat Squares with White Chocolate
- How to make Nougat
Marzipan
- Pistachio Marzipan Praline
- Walnut Bourbon Praline
Candied Almonds coated in chocolate

What to expect!

The fourth segment of the Chocolate Training Course will cover the wide area of chocolate confection with some very unique and exciting techniques. From simple marshmallow making to marzipan making to creating fruit jellies in starch boxes. This course is not to be missed if you want to perfect yourself in the art of chocolate praline and confection making. Very technical and very rewarding results to explore and to take home, this course will be a mixture of demonstrations only and hands-on learning.

Content of the class may vary throughout the year to incorporate as many season product and fruits as possible.

An understanding of the concept of tempering of chocolate or the attendance of Chocolate Training Course 1 is a pre-requisite for this course.

Aprons, kitchen towels and tools will be provided to participants but expect to get the occasional splatter of delicious but hard to wash-out chocolate on your clothing.

Chocolate Training Course 5 – Chocolate & Caramel Creations

Price: $215.00

Chocolate & caramel, various modern Pralines techniques with caramel. Rocher and other chocolate specialties

8 (2 x 4) Hours :

Topics:

Caramel Vanilla Truffles
Soft Cinnamon Caramels
Orange & Ginger Caramel Filling
Walnut Chocolate Caramels
Soft Fruit Nougatine
Pecan Nut Brittle
Caramel Sea Salt Palet d’Or

The fifth segment of the Chocolate Training Course goes into more advanced & modern techniques and style of praline making. Emphasis is given to caramel making and how to apply caramel through different recipes and applications. Molded, cut and piped pralines are featured with techniques and design to decorate the molds with other chocolates and coloured cocoa butters.

Content of the class may vary throughout the year to incorporate as much seasonal products and fruits as possible.

An understanding of the concept of tempering of chocolate or the attendance of Chocolate Training Course 1 is a pre-requisite for this course.

Aprons, kitchen towels and tools will be provided to participants, but expect to get the occasional splatter of delicious but hard to wash-out chocolate on your clothing.

Chocolate Training Course 6 – Bean to Bar & Confections

Price: $ 215.00

Learn the history and the way chocolate is grown & harvested.

8 (2 x 4) Hours:

Processing from cocoa beans to finished chocolate (this process will be done during the class and we will use our freshly ‘conched’ (grind) chocolate to create chocolate bars with various different fillings.

We will work on the following confections during this two day course:

Content of the class may very throughout the year to incorporate as many season product and fruits as possible.

Aprons, kitchen towels and tools will be provided to participants,but expect to get the occasional splatter of delicious but hard to wash-out chocolate.

Bean to Bar, learn how to turn raw whole cocoa beans into your own signature chocolate
Liquer Pralines (with sugar crust) Tequila & Lime
Single Malt Whisky Liquer Pralines (without sugar crust)
Gummi Bears / Fruit Jellies (various flavors & colors)
Layered Nougatine candy
Mashmellow candy (various flavors & colors)
Chocolate fudge

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Chocolate Training Course 7 – Easy Chocolate Showpieces Techniques

Price: $215.00

Simple chocolate showpieces (seasonal items), Show piece techniques.

8 (2 x 4) Hours :

Small, seasonal show pieces are created through this 8 hours long and final segment of the Chocolate Training Course. Various techniques will be explored, ranging from molded work, chocolate modeling paste, chocolate pastillage for structure and spraying with chocolate.

Indispensable course if you want to be more creative in your work with chocolate.

Colourful flowers and leafs made from Chocolate
Spheres and shapes using molds
Chocolate pastillage for structure
Chocolate modeling for roses, leafs and small decorative items
Air-brushing and chocolate spraying
Chocolate decorations

What to expect!

Content of the class may vary throughout the year to incorporate as many season product and fruits as possible.

An understanding of the concept of tempering of chocolate or the attendance of Chocolate Class 1 is a pre-requisite for this course.

Aprons, kitchen towels and tools will be provided to participants, but expect to get the occasional splatter of delicious but hard to wash-out chocolate on your clothing.

Chocolate Training Course 8 – How to create Chocolate Figurines

Price: $215.00

More chocolate showpiece techniques!

8 (2 x 4) Hours

During this course we will build a standing Chef made completely out of chocolate and chocolate modeling paste. Complete with Chef’s hat, jacket, apron and a mixing bowl in his / her hand. This lesser known chocolate technique is very handy if one wants to build figurines out of chocolate as you will learn how to create arms, legs & hands out of chocolates; how to use various molds to create the body parts. Chocolate modeling paste will be used to decorate the ‘Chef’ and air-brushing will be applied to create a velvet finishing touch. This is a more advanced course and attending at least Course 1 (The Basic) is essential as it is necessary for attending students to pre-crystallize (temper) their chocolate independently. To be familiar working with chocolate molds (cover in Course 3) would be an added advantage. Due to advanced nature of this course, attendance is maximum 8 students.

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Course Dates

Monday, May.27.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 1)

Tuesday, May.28.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 2)

Monday, June.3.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Tuesday, June.4.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2)

Monday, June.10.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1)

$ 215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Tuesday, June.11.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2)

Monday, June.17.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 1)

215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Tuesday, June.18.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 2)

Wednesday, June.19.2013 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)

215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.

Thursday, June.20.2013 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)

Monday, July.22.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 7 – Chocolate Show Piece Techniques (day 1)

Tuesday, July.23.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 7 – Chocolate Showpiece Techniques (day 2)

Wednesday, September.4.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)

215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.

Thursday, September.5.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)

Wednesday, September.11.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 2 – Advanced Pralines / Butter Ganaches (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, September.12.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 2 – Advanced Pralines / Butter Ganaches (day2)

Wednesday, September.18.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, September.19.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 2)

Wednesday, September.25.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, September.26.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2)

Wednesday, October.2.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, October.3.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2)

Wednesday, October.9.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 1)

215$(+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, October.10.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 2)

Thursday, October.17.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 7 – Chocolate Show Piece Techniques (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Friday, October.18.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 7 – Chocolate Showpiece Techniques (day 2)

Wednesday, October.23.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 8 – How to create a Chocolate figurines (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, October.24.2013 - ( 10:00am – 2:00pm )

»Chocolate Training Course 8 – How to create a Chocolate figurine (day 2)

Monday, December.9.2013 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)

215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.

Tuesday, December.10.2013 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)

Wednesday, February.26.2014 - ( 6:30pm – 10:30pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)

215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.

Thursday, February.27.2014 - ( 6:30pm – 10:30pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)

Wednesday, March.5.2014 - ( 6:30pm – 10:30pm )

»Chocolate Training Course 2 – Advanced Pralines / Butter Ganaches (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, March.6.2014 - ( 6:30pm – 10:30pm )

»Chocolate Training Course 2 – Advanced Pralines / Butter Ganaches (day2)

Wednesday, March.12.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, March.13.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 2)

Wednesday, March.19.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, March.20.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2)

Wednesday, April.2.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, April.3.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2)

Wednesday, April.9.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 1)

215$(+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, April.10.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 2)

Wednesday, April.16.2014 - ( 5:30pm – 9:30pm )

»Easter Chocolate, Eggs & Bunnies (Day 1) Seasonal!

Thursday, April.17.2014 - ( 5:30pm – 9:30pm )

»Easter Chocolate, Eggs & Bunnies (Day 2) Seasonal!

Wednesday, April.23.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 7 – Chocolate Show Piece Techniques (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, April.24.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 7 – Chocolate Showpiece Techniques (day 2)

Wednesday, April.30.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 8 – How to create a Chocolate figurines (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, May.1.2014 - ( 5:30pm – 9:30pm )

»Chocolate Training Course 8 – How to create a Chocolate figurine (day 2)

Wednesday, May.7.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)

215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.

Thursday, May.8.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)

Wednesday, May.14.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 2 – Advanced Pralines / Butter Ganaches (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, May.15.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 2 – Advanced Pralines / Butter Ganaches (day2)

Thursday, May.22.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Friday, May.23.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 2)

Wednesday, May.28.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, May.29.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2)

Wednesday, June.4.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, June.5.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2)

Wednesday, June.11.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 1)

215$(+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, June.12.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 6 – Bean to Bar & Confections (Day 2)

Wednesday, June.18.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 7 – Chocolate Show Piece Techniques (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, June.19.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 7 – Chocolate Showpiece Techniques (day 2)

Wednesday, June.25.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 8 – How to create a Chocolate figurines (day 1)

215$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this chocolate training course.

Thursday, June.26.2014 - ( 10:00am – 2:00pm )

»Chocolate Training Course 8 – How to create a Chocolate figurine (day 2)

Pastry School and Pastry Training Centre of Vancouver, BC – Pastry and Bakery Courses