Learn to create artisan bonbon and hand dipped chocolates min Briju’s Patisserie chocolate class:
What will you learn :
Ø Origin of Chocolate
Ø Understanding beans, brief theory of Bean to Bar Process
Ø Difference between Chocolate and Compound
Ø Tempering Techniques
Ø Crystallisation of Ganache. Types of Ganache and temperature zones of ganache for perfect settin

Read more..