Andrey Dubovik's Spraying Techniques

• Understanding pressure, distance, and angle to create flawless gradients and “shatter” effects with your spray gun.

• How to properly temper and pigment cocoa butter for maximum shine and opacity.

• Techniques for creating clean lines and complex, multi-dimensional patterns within a polycarbonate mold.

• Tips on mold preparation and temperature control to ensure your bonbons have a professional, high-gloss shine every time

What is included in this Online Live class?

• A recipe book in PDF with all the theory of ganache formulation, water activity, complete methods, and product sketches.
• A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
• A digital Diploma that certifies that you completed the course.
• Digital pictures of all the products made during class.

Recommendations and rules:

• This is an Online Live class. This means you will be able to interact, watch the Chefs work in real-time, and ask all the questions you have, all of which will be answered immediately.
• Our classes are meant to be Demo style, we do not expect students to cook alongside us, we feel this is the best way to get the most out of our experience together.
• Only registered students using the email address they provided during registration will be allowed to join the Class.
• You will have 30 days to watch the course’s recording.