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Chocolate : candies
december thursday 26 2024 fromh toh
Make shiny and crunchy chocolates as greedy as those of your confectioner, it's not as complicated as you might think. Origin and choice of chocolate, tempering, molding, dipping, decorations... Labo & Gato gives you keys to take action and make good and fine chocolates. Make molded and soaked chocolate candies with various fillings and become the new Charlie and the chocolate factory!
More info
- Theory of chocolate
- Tempering methods: tempering, stabilization and crystallization of white, milk and black chocolates
- Formatting
- Decorations methods: transfer, spraying, effects, structure, color...
- Molding methods
- Soaking methods
- Praline feuillantine
- Salted butter caramel
- Ganache Ocoa 70% and tonka
- Ganache Zephyr 34% and pistachio
2 reservations in other dates:
-
Chocolate : candies
120,00 €
februarysaturday15202509:15 toh 13:15 in Bordeaux -
Chocolate : candies
120,00 €
aprilsaturday19202509:30 toh 13:30 in Bordeaux