PANNING AND CONFECTIONS

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Panning and Confections

Panning or Dragées, this beautiful bites from heaven will be fully explored in this Class.
Dried fruits, caramelized nuts and cereal coated in a variety of chocolates or praliné.
Finished either colorful and glossy, or powdery and more natural.
During Class, two different size Panning machines will be shown: one small and one large, for different production needs.
And to complement the class, a beautiful selection of confections like Nougat, Fruit Fondat, Apple Caramels and Haribo Gummies will be taught.

Date:
July 10- 11 2019
Chef:

Alexandre Bourdeaux

Owner of “Pastry and Chocadvise” Consulting Company
Cacao Barry Ambassador Belgium
Follow him on: Instagram: @alexandre_bourdeaux

Price:

$1000