Bombons and Chocolate techniques

Learn classic and modern techniques of chocolates and work with chocolate.
We will see options for melting chocolate, work materials, painting work with different techniques, bathing methods, pigmentation and coloring, storage and conservation temperatures. We will talk about cocoa and its subtypes and also the importance of the bean to bar movement that arrives with full force in Brazil.

Revenue:

• Tempering of chocolate;
• Ganaches;
• Mold chocolates;
• Cutting bonbons.

 

Course Information:

• Maximum of 8 students.
• Teaching Method: Demonstrative and Practical.
• You take home what you cook.


Includes:

• Le Cordon Bleu apron.
• Dish Cloth.
• Bibico.
• Ingredients.
• Handout with recipes.
• Certificate of participation.

For your protection, you should come with closed shoes and pants.
* Classes subject to minimum number of students for opening.
Prior experience in gastronomy is not necessary since all the techniques for the execution of the course will be taught during the practical lesson by the chef

Make your pre reservation by completing the information below!

ATTENTION: Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.

No refunds are available in case of cancellantion.