Course Category: Online Live Class
American Style Candy Bars

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Pre-Crystalizing – Or Tempering – 103

This course is ideal for anyone passionate about Chocolate! Not only beginners who are new to this world, but for people who have been working with chocolate for years, know for a fact that without a correct pre crystallization
-or tempering- no chocolate work could be done, but do not fully understand what is really happening.
Creativity and Inspiration, Mold Making

Nougats

Caramels

Modern Spraying Techniques

Ganache Formulation with Ramon Morató

Bombones Veganos -Brillantes con Colorantes Naturales- y Confecciones
