ENJOY THE INSPIRING PHOTO FROM HANS OVANDO COURSE

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