ADVANCED SWISS CHOCOLATE TECHNIQUES

OFF


For those who have mastered tempering chocolate. This advanced course shows various ways to make chocolate fillings using a food processor, microwave and marble slab. Colored cocoa butter and chocolate transfer techniques are also covered. Learn to make Jellies and Nougat. Create your own showpiece! Everything made is taken home.

In all McCall’s Professional Courses, the student will be shown practical and speedy techniques needed to meet the demands of a small restaurant, resort, caterer, bakery, chocolate and or cake shop. Our classes are designed to benefit the beginner as well as the professional.

Prerequisite: Working knowledge of tempering chocolate

Duration: 3 days

Tools Required: None
Register for McCall's School of Cake Decoration433

This post was written by , posted on July 18, 2016 Monday at 10:35 pm

Comments are currently closed.