Have you ever thought how wonderful
would be to be able
to extend the shelf life of all your ganache fillings to 6 months? Or
to convert your ideas into ganache recipes? Maybe
even being able to formulate  those special ganache flavors your
customers ask for? Well, we have great news because this is the right class for you!Â
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.
