SWISS CHOCOLATE TECHNIQUES

SWISS CHOCOLATE TECHNIQUES

(5 DAYS) With Kay Wong

SWISS CHOCOLATE TECHNIQUES – Learn tempering of pure chocolate, hand dipping, cooking fondant and corn starch molding. Make delicious centers from nougats, nuts, marzipan and fondant. Liqueur chocolates, truffles and hollow molding of small and large pieces are also taught. In addition you will cut-out and form a box out of chocolate pieces while using chocolate modeling paste to decorate. Be prepared to take home some delicious creations. All recipes and patterns will be provided.

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.

Duration: 5 days

Tools Required: Have Your Tools Ready for Your 1st Day.