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              Ingredient Series:Chocolat

              Content: Chocolate is a specialty of French confectionery. In this course, you will learn the history and manufacturing process of chocolate, chocolates with different cacao contents, and the importance of “emulsification” when making chocolate mousse and ganache. In addition to understanding these theories, you will be able to experience the various textures of chocolate ranging from different cacao content to temperature control. No longer will you have to be intimidated of ingredients that are difficult to handle, give yourself the confidence to work with chocolate confections. This course is done in a lecture style, and sample tasting will be provided.

              These classes are taught in lecture style
              Date】 Feb 13(Sat) 14:00-16:30(Japanese/English)
                    Feb 19 (Fri) 15:30-18:00(Japanese/Chinese)

              Fee】 ¥5,000
              Venue】 Tokyo school

              Remarks
              * We only accept credit cards payments
              * For non-native English/Japanese/Chinese speakers, we recommend at least basic English/Japanese/Chinese comprehension skills.
              * Please be aware, any disturbances during class to the chef, LCB staff, or other students will not be tolerated and may result in dismissal.
              * Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
              * Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

              Guidelines on the day of your class Please confirm these items before class begins
               ・Reception: Open 30 minutes prior to class. Please check-in at least 10 minutes before class begins
               ・Things to bring: Materials for note taking.Camera are allowed ( No video and audio recording)

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