Practical Class of Chocolate

90% practical

Available dates:
- Saturday May 7th 8:00pm
- Saturday May 28 8:00 pm
- Saturday June 25th 8:00 pm New date!

Duration approx. 3 hours.

Topics:

Difference, use and care of chocolate molds

Theory of the different types of chocolate on the market and their uses.
Preparation of the mold, use of basic tools for the elaboration of the emptying chocolate.
Pigmented cocoa butter application with airbrush in professional polycarbonate mold
Demonstration of chocolate tempering on cold point and “seed” technique.
Correct application of the chocolate in the polycarbonate mould.

2 recipes will be elaborated; infusion and basic ganache with a shelf life of up to 2 months.
Demolding and storage of finished product

Time to solve doubts.


At the end Each student will take their chocolates with a value of more than $600
Certificate of attendance will be issued
You will get 1 month of personalized advice related to the chocolate class via WhatsApp.
20% discount on future courses.