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Pastry Basic:Chocolate

Tokyo

Content:Learn the theory of tempering and practice molding chocolate. Students will use chocolate molds to make simple chocolate decorations.Tempering methods to be introduced will be marble table, water, and seeding. *The product is not allowed to be brought home. There will be no recipe.

Date】 March 8(Sun) 13:00-15:00(Japanese/English)

Level of Difficulty
Level 1: For those looking to improve their knowledge and advance their skills in Cuisine, Pastry, and Bakery.

Remarks
* For non-native Japanese/English speakers, we recommend at least basic Japanese/English comprehension skills.
* 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
 ・ Please register at the reception 10 minutes before class. We do not accept registration after class begins.
 ・ Please wear school / kitchen uniform and shoes to attend this class.
   If you do not have a uniform, please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
   The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
 ・ Things to bring: Materials for note taking, camera (no video and voice recording)

This course is now fully booked. Please click on the button below to be added to the waiting list.
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