Chocolate Training Courses
Informative and fun filled chocolate training courses with a professional and same time easy to follow approach, exploring the complexity and beauty of chocolate, its aromas, the process of tempering and the art of working with chocolate. All our Chocolate Training Courses are hands-on giving each students 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 8 students) to allow enough space and personal attention for each student.
Throughout the week from 10.00 – 14.00 (each course consists of two back to back 4 hour classes), check our calendar for scheduled dates, $195 (+tax) for each class of 8h, eight different themed classes to choose from.
- Chocolate Training Course 1 – Introduction to Chocolate & Truffle making
- Chocolate Training Course 2 – Enrobed Pralines & Butter Ganaches
- Chocolate Training Course 3 – Moulded Pralines & Ganaches
- Chocolate Training Course 4 – Nougats, Giandujas, Marzipans & Confections
- Chocolate Training Course 5 – Chocolate & Caramel creations
- Chocolate Training Course 6 – Easy Chocolate Showpieces
- Chocolate Training Course 7 – Chocolate Figurines
- Chocolate Training Course 8 – From Bean to Bar – how to make & process Chocolate
Chocolate Training Course 1 – Introduction to Chocolate & Truffle making
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 proper 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 the 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 consist of and the importance of the tempering / crystallization of chocolate when working with it.
Content of the class may vary throughout the year to incorporate as much seasonal products 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 dress.
Chocolate Training Course 2 – Advanced Truffles & Enrobed Pralines
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 off 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 are shown.
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 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 dress.
Chocolate Training Course 3 – Colorful Modern moulded Pralines
Moulded Pralines filled with various chocolate fillings and ganaches + air brushing with colorful cocoa butters
8 (2 x 4) Hours :
- White Chocolate Caramel & Passions 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 moulds, how to maintain them and also where to purchase and how to clean them. The beauty about working with moulds and chocolate is the amazing sheen chocolates and get when properly applied in moulds. Various other techniques will be shown and worked on in the segment of the Chocolate Classes such 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 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 dress.
Chocolate Training Course 4 - Confections, Nougats, Marzipans & Gianduja’s
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 over working with marzipan 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 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 dress.
Chocolate Training Course 5 – Chocolate & Caramel creations
Chocolate & Caramel, various modern Pralines techniques with caramel. Rocher and other Chocolate Specialties
8 (2 x 4) Hours :
- Recipe & 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
- What to expect!
The fifth segment of the Chocolate Training Course goes into more advanced & modern techniques and style of praline making. Emphasize is given to caramel making and how to apply caramel through different recipes and applications. Moulded, cut and piped pralines are featured with techniques how to design and decorate the moulds 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 dress.
Chocolate Training Course 6 – Easy Chocolate Showpieces and Sculptures
Simple chocolate showpieces (seasonal items), Show piece techniques.
8 (2 x 4) Hours :
Small, seasonal show pieces are created through this six hour long and final segment of the Chocolate Training Course. Various techniques will be explored, ranging from moulded 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 moulds
- 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 much seasonal products 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.
Approns, 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 dress.
Course Dates
Thursday, February.9.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2)
$ 195 (+tax) for this two day long serious chocolate course
Wednesday, February.15.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 6 – Chocolate Show Piece Techniques (day 1)
195$ (+tax) for this two day long serious chocolate course Join us in learning how to create showpieces out of chocolate, we will cover various techniques including how to spray with chocolate, modeling chocolate, flowers made our off chocolate, ribbons and many more techniques. You will be required to be able to temper (crystallize) your own chocolate during class which you can learn during our Chocolate Training Course 1.
Thursday, February.16.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 6 – Chocolate Showpiece Techniques (day 2)
$ 195 (+tax) for this two day long chocolate course
Wednesday, February.22.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 7 – How to create a Chocolate figurine
195$ (+tax) for this two day long serious chocolate course More chocolate showpiece techniques, during this new course we will build a standing chef made completly out of chocolate and chocolate modeling paste. Complete with chefs hat, jacket, appron and a mixing bowl in his / her hand. This lesser known chocolate technique is very handy if one wants to build figurines out off chocolate as you will learn how to create arms, legs & hands out of chocolate and 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 finishng 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 independantly and been familiar working with chocolate molds (covered in course 3) would be an added advantage. Due to the advanced nature of this course, attendance is maximum 8 students.
Thursday, February.23.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 7 – How to create a Chocolate figurine
195$ (+tax) for this two day long serious chocolate course More chocolate showpiece techniques, during this new course we will build a standing chef made completly out of chocolate and chocolate modeling paste. Complete with chefs hat, jacket, appron and a mixing bowl in his / her hand. This lesser known chocolate technique is very handy if one wants to build figurines out off chocolate as you will learn how to create arms, legs & hands out of chocolate and 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 finishng 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 independantly and been familiar working with chocolate molds (covered in course 3) would be an added advantage. Due to the advanced nature of this course, attendance is maximum 8 students.
Wednesday, February.29.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 8 / Chocolate decoration techniques (Day 1) SOLD OUT!!!
During this 8 hour course (over two days) we will cover techniques for creating various chocolate decorations, suiteble for decorating plated desserts and/or larger size cakes. You will learn how to make your own colorful transfer sheets and decorations, various decoration made with chocolate and acetate sheets / stripes, various decorations made with piped chocolate, chocolate cigars, fans, lines etc. & lots more… 195 (+tax) Pre-requisit for registering for this course is to either attending course 1 or having a solid understanding of the crystalisation / tempering procees of chocolate as every student will be required to temper their own chocolate during class.
Thursday, March.1.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 8 / Chocolate decoration techniques (Day 2) SOLD OUT!!!
During this 8 hour course (over two days) we will cover techniques for creating various chocolate decorations, suiteble for decorating plated desserts and/or larger size cakes. You will learn how to make your own colorful transfer sheets and decorations, various decoration made with chocolate and acetate sheets / stripes, various decorations made with piped chocolate, chocolate cigars, fans, lines etc. & lots more… 195 (+tax) Pre-requisit for registering for this course is to either attending course 1 or having a solid understanding of the crystalisation / tempering procees of chocolate as every student will be required to temper their own chocolate during class.
Wednesday, March.14.2012 - ( 5:30pm – 9:30pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)
195 (+tax) for this two day chocolate course Some of the topics we will cover over these two days: The aromas of chocolate and the difference between white, milk & dark chocolate Chocolate tasting of single origin chocolates How to temper (crystallize) chocolate Whats is a ganache and how to proper emulsify it. Basic truffles made with various cream ganaches
Thursday, March.15.2012 - ( 5:30pm – 9:30pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)
this is the second day of a two day long chocolate course
Wednesday, March.21.2012 - ( 5:30pm – 9:30pm )
»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 1)
195 (+tax) for this two day long serious chocolate course More advanced techniques with working with chocolate moulds, air brushing with colored cocoa butter and various techniques about hot to make modern and colorful chocolate pralines.
Thursday, March.22.2012 - ( 5:30pm – 9:30pm )
»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 2)
$ 195 (+tax) for this two day long serious chocolate course More advanced techniques with working with chocolate moulds, air brushing with colored cocoa butter and various techniques about hot to make modern and colorful chocolate pralines.
Wednesday, March.28.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)
195 (+tax) for this two day chocolate course Some of the topics we will cover over these two days: The aromas of chocolate and the difference between white, milk & dark chocolate Chocolate tasting of single origin chocolates How to temper (crystallize) chocolate Whats is a ganache and how to proper emulsify it. Basic truffles made with various cream ganaches
Thursday, March.29.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)
this is the second day of a two day long chocolate course
Wednesday, April.4.2012 - ( 10:00am – 2:00pm )
»Special Chocolate Easter Course! – Chocolate Easter Eggs & Bunnies (Day 1)
Just in time for Easter Weekend, don’t miss out on this special chocolate class where you will learn to create various different chocolate easter eggs, decorated with chocolate ribbons, colorful designs and various other techniques. Prior attendance of course 1 is required or having a solid understanding of tempering (crystalization) of chocolate as everybody will be required to temper their own chocolate (don’t worry – plenty of help around). 195$ (plus tax) and you get to take your easter chocolate creations home.
Thursday, April.5.2012 - ( 10:00am – 2:00pm )
»Special Chocolate Easter Course! – Chocolate Easter Eggs & Bunnies (Day 2)
Just in time for Easter Weekend, don’t miss out on this special chocolate class where you will learn to create various different chocolate easter eggs, decorated with chocolate ribbons, colorful designs and various other techniques. Prior attendance of course 1 is required or having a solid understanding of tempering (crystalization) of chocolate as everybody will be required to temper their own chocolate (don’t worry – plenty of help around). 195$ (plus tax) and you get to take your easter chocolate creations home.
Wednesday, April.11.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 2 – Advanced Truffles & Enrobed Pralines (day 1)
Thursday, April.12.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 2 – Advanced Truffles & Enrobed Pralines (day2)
$ 195 (+tax) for this two day long serious chocolate course Advanced truffles and enrobbed pralines made with butter, cream and egg ganaches are covered. How to work with transfer sheets and how to make your own sheets is covered is well.
Wednesday, April.18.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 1)
195 (+tax) for this two day long serious chocolate course More advanced techniques with working with chocolate moulds, air brushing with colored cocoa butter and various techniques about hot to make modern and colorful chocolate pralines.
Thursday, April.19.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 2)
$ 195 (+tax) for this two day long serious chocolate course More advanced techniques with working with chocolate moulds, air brushing with colored cocoa butter and various techniques about hot to make modern and colorful chocolate pralines.
Wednesday, April.25.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1)
195$ (+tax) for this two day long serious chocolate course How to make beautiful giandujas and nougats out off caramel, nuts and dried fruits and how to apply them in praline making. Marzipan and how to create flavourful pralines with it.
Thursday, April.26.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2)
$ 195 (+tax) for this two day long serious chocolate course
Wednesday, May.2.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1)
$ 195 (+tax) for this two day long serious chocolate course Various Chocolate Confections will be covered along with mastering our caramel cooking and how to apply caramel fillings in truffles & pralines. Special techniques such as liquer pralines and pate de fruit will be covered is well.
Thursday, May.3.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2)
$ 195 (+tax) for this two day long serious chocolate course
Wednesday, May.9.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 6 – Chocolate Show Piece Techniques (day 1)
195$ (+tax) for this two day long serious chocolate course Join us in learning how to create showpieces out of chocolate, we will cover various techniques including how to spray with chocolate, modeling chocolate, flowers made our off chocolate, ribbons and many more techniques. You will be required to be able to temper (crystallize) your own chocolate during class which you can learn during our Chocolate Training Course 1.
Thursday, May.10.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 6 – Chocolate Showpiece Techniques (day 2)
$ 195 (+tax) for this two day long chocolate course
Wednesday, May.16.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 7 – How to create a Chocolate figurine
195$ (+tax) for this two day long serious chocolate course More chocolate showpiece techniques, during this new course we will build a standing chef made completly out of chocolate and chocolate modeling paste. Complete with chefs hat, jacket, appron and a mixing bowl in his / her hand. This lesser known chocolate technique is very handy if one wants to build figurines out off chocolate as you will learn how to create arms, legs & hands out of chocolate and 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 finishng 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 independantly and been familiar working with chocolate molds (covered in course 3) would be an added advantage. Due to the advanced nature of this course, attendance is maximum 8 students.
Thursday, May.17.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 7 – How to create a Chocolate figurine
195$ (+tax) for this two day long serious chocolate course More chocolate showpiece techniques, during this new course we will build a standing chef made completly out of chocolate and chocolate modeling paste. Complete with chefs hat, jacket, appron and a mixing bowl in his / her hand. This lesser known chocolate technique is very handy if one wants to build figurines out off chocolate as you will learn how to create arms, legs & hands out of chocolate and 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 finishng 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 independantly and been familiar working with chocolate molds (covered in course 3) would be an added advantage. Due to the advanced nature of this course, attendance is maximum 8 students.
Wednesday, May.23.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 8 / Chocolate decoration techniques (Day 1)
During this 8 hour course (over two days) we will cover techniques for creating various chocolate decorations, suiteble for decorating plated desserts and/or larger size cakes. You will learn how to make your own colorful transfer sheets and decorations, various decoration made with chocolate and acetate sheets / stripes, various decorations made with piped chocolate, chocolate cigars, fans, lines etc. & lots more… 195 (+tax) Pre-requisit for registering for this course is to either attending course 1 or having a solid understanding of the crystalisation / tempering procees of chocolate as every student will be required to temper their own chocolate during class.
Thursday, May.24.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 8 / Chocolate decoration techniques (Day 2)
During this 8 hour course (over two days) we will cover techniques for creating various chocolate decorations, suiteble for decorating plated desserts and/or larger size cakes. You will learn how to make your own colorful transfer sheets and decorations, various decoration made with chocolate and acetate sheets / stripes, various decorations made with piped chocolate, chocolate cigars, fans, lines etc. & lots more… 195 (+tax) Pre-requisit for registering for this course is to either attending course 1 or having a solid understanding of the crystalisation / tempering procees of chocolate as every student will be required to temper their own chocolate during class.
Wednesday, July.11.2012 - ( 5:30pm – 9:30pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)
195 (+tax) for this two day chocolate course Some of the topics we will cover over these two days: The aromas of chocolate and the difference between white, milk & dark chocolate Chocolate tasting of single origin chocolates How to temper (crystallize) chocolate Whats is a ganache and how to proper emulsify it. Basic truffles made with various cream ganaches
Thursday, July.12.2012 - ( 5:30pm – 9:30pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)
this is the second day of a two day long chocolate course
Wednesday, September.5.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 1)
195 (+tax) for this two day chocolate course Some of the topics we will cover over these two days: The aromas of chocolate and the difference between white, milk & dark chocolate Chocolate tasting of single origin chocolates How to temper (crystallize) chocolate Whats is a ganache and how to proper emulsify it. Basic truffles made with various cream ganaches
Thursday, September.6.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 1 – Introduction to Chocolate & Truffle making (day 2)
this is the second day of a two day long chocolate course
Wednesday, September.12.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 2 – Advanced Truffles & Enrobed Pralines (day 1)
Thursday, September.13.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 2 – Advanced Truffles & Enrobed Pralines (day2)
$ 195 (+tax) for this two day long serious chocolate course Advanced truffles and enrobbed pralines made with butter, cream and egg ganaches are covered. How to work with transfer sheets and how to make your own sheets is covered is well.
Wednesday, September.19.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 1)
195 (+tax) for this two day long serious chocolate course More advanced techniques with working with chocolate moulds, air brushing with colored cocoa butter and various techniques about hot to make modern and colorful chocolate pralines.
Thursday, September.20.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 3 – Working with Chocolate Moulds & Colors (day 2)
$ 195 (+tax) for this two day long serious chocolate course More advanced techniques with working with chocolate moulds, air brushing with colored cocoa butter and various techniques about hot to make modern and colorful chocolate pralines.
Wednesday, September.26.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1)
195$ (+tax) for this two day long serious chocolate course How to make beautiful giandujas and nougats out off caramel, nuts and dried fruits and how to apply them in praline making. Marzipan and how to create flavourful pralines with it.
Thursday, September.27.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2)
$ 195 (+tax) for this two day long serious chocolate course
Wednesday, October.3.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1)
$ 195 (+tax) for this two day long serious chocolate course Various Chocolate Confections will be covered along with mastering our caramel cooking and how to apply caramel fillings in truffles & pralines. Special techniques such as liquer pralines and pate de fruit will be covered is well.
Thursday, October.4.2012 - ( 10:00am – 2:00pm )
»Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2)
$ 195 (+tax) for this two day long serious chocolate course
