Tempering – Moulding – Filling:
There are several different options when you want to temper chocolate, by hand or by using a machine. In this part of the lesson you will learn both ways, and see which one you prefer.
You will learn how to make your chocolate nice and crispy, with that delicious looking shine specific for high quality chocolates. Now you are ready to mould. During this section, you will learn how to get the perfect thickness for your chocolates, depending on the kind of filling you would like to use.
While the moulds are cooling off, we will make a ganache or creme to get ready for the final step of the lesson: the filling. You will learn how to dose the right amount, and how to close your chocolate seamlessly
* Four recipes included
* Pdf sheet
* Course duration two days
* Certificate Included
* One on one
* Breakfast and lunch included
* Covid-19 certificate is must when applying for the course .
* Contact Us For More Details.
Chocolate Couverture (Minimum Cocoa 35% or 72%dark chocolate), Sugar, Cocoa butter, Cocoa mass, Emulsifier, Soya lecithin and Natural vanilla, glucose, cream fat35%, orange zest, lemon zest, spices, fruit juices, citric acids, fruit bulbs, honey, Sodium Bicarbonate, Gelatin, Corn Flour, dates, coffee.
Product may contains Gluten, Dairy, Soy. This product may contain traces of other Allergens.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 2 months when stored as above.
La Brioche Chocolate Callets may contain traces of dairy.