#workshopalert #purecouverturechocolates 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 setting Ø Shelling and locking of chocolate with different techniques Ø L

Read more..