Introduction to Chocolate Making
This course is suitable for those with a keen interest in cooking or who are planning to work with quality chocolate and make their own products. Participants will learn about tempering chocolate, making ganaches filling, piping chocolates, making moulded chocolates, rolled chocolates and hollow figures. Participants will receive advice on presenting and storing chocolates and on avoiding common problems with chocolate-making.
Duration 3-Hours hands-on work and training