Hans Ovando

(0 review)
149.00$ 74.00$

ENJOY THE INSPIRING PHOTO FROM HANS OVANDO COURSE

Hans Ovando, February 6-8, KICA 2017
COURSE PROGRAM

Chocolate and bonbons

  • History of Chocolate
  • Composition of chocolate
  • Types of chocolates
  • Emulsion
  • Tempering

Chocolate tablet

  • Raspberry yogurt
  • Passion and exotic fruit
  • Pistachio strawberry
  • Lactee crunchy

Dragee

  • Crunchy, vanilla macadam
  • Capuccina almond , coffee and 2 chocolate
  • Piña colada (pinne apple coconut)

Rocks

  • White chocolate almond pistachio/lemon ginger
  • Milk chocolate almond raspberry crispy
  • Dark chocolate almond azahar, orange

Bonbons molds ganache

  • Apricot Vanilla caramel
  • 70% pure cacao
  • Bailys café

Truffles

  • Armagnac truffles

Chocolate & praline bars / giandujas / lollypop

  • Pistachio / strawberry
  • Pine seed ginger/lemon/lime “best praline world chocolate master paris 2013”

Pastry and cake with chocolate

  • Cake (entremets) Dark Chocolate Banana lime “best cake WCM 2013”
  • Cake Lactee yuzu / caramel
  • Chocolate Raspberry/tartalette

 

PRICE  INCLUDES:

  • 3 days course. Access to the video lessons for 12 months
  • PDF recipes (awailable to download to your device
  • Certificate with chef`s signature

Course Features

  • Lectures 3
  • Quizzes 0
  • Duration 3 days
  • Skill level All levels
  • Language English, Russian
  • Students 118
  • Certificate Yes
  • Assessments Yes
You need to press "BUY THIS COURSE" to view content

    • Lecture1.1
      Hans Ovando, day 1 05 hour
    • Lecture2.1
      Hans Ovando, day 2 05 hour
    • Lecture3.1
      Hans Ovando, day 3 05 hour
Maestro-chocolatier of Spain, World Chocolate Masters Spain champion, the owner of a few awards at WCM championship in Paris.

Reviews

Average Rating

0
0 rating

Detailed Rating

5
0%
4
0%
3
0%
2
0%
1
0%
149.00$ 74.00$