Chocolate and Bonbons 2017

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99.00€

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
  • mojito – basilic
  • Bailys café

Deeped bonbons

  • Strawberry balsamic vinegar

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

 

The price 99 EUR includes:

  • 3 days course
  • Recipes
  • Certificate signed by chef

 

Enjoy the inspiring photo from the course.

 

With love,
KICA team

Course Features

  • Lectures 3
  • Quizzes 0
  • Duration 3 days
  • Skill level All levels
  • Language English, Russian
  • Students 55
  • Certificate Yes
  • Assessments Self
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    Day 1

    • Lecture1.1
      Hans Ovando, day 1
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      Hans Ovando, day 2
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    Day 3

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

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99.00€