Content:Using high-quality chocolate, learn the theory behind tempering and how to use molds with chocolate. Apply your knowledge by making simple chocolate decorations and practice different tempering methods using marble, water, and flakes. ※Practice chocolate is not allowed to be brought home due to hygiene reasons.There will be no recipe.
【Date】 March 6(Mon) 15:30-17:30（Chinese）
March 12 (Sun) 14:00-16:00（Japanese/English）
＊ For non-native Japanese/English/Chinese speakers, we recommend at least basic Japanese/English/Chinese 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)
Tuition: ¥ 5,000
Duration: 2 Hours