HO – Glossy Bonbons and Ganache Formulation-22
The perfect Class for all of those who struggle with their daily chocolate operation, and are desperately looking for answers to their problems. As well as for those of you, who would like to open a Chocolate shop one day, but do not know where to start.
A carefully selected Class program that will include anecdotes, dos, and don’ts, and the overall insight from Chef Coppel’s previous experience co-owning a wholesale Chocolate business in Las Vegas.
The class will cover the entire process of making Glossy Molded Bonbons.