Course Category: Online Live Class
Formulación de Rellenos en Español
Running a Chocolate Production | May 2021
Panning and Indulgent Chocolate Snacks | May 2021
Pre-Crystalization – or Tempering – 101 | May 2021
Atelier Intensif en Chocolaterie
American Style Candy Bars – 76
Cookies 2.0
Pre-Crystalizing – Or Tempering – 103
This course is ideal for anyone passionate about Chocolate! Not only beginners who are new to this world, but for people who have been working with chocolate for years, know for a fact that without a correct pre crystallization
-or tempering- Â no chocolate work could be done, but do not fully understand what is really happening.