Working with chocolates is a big challenge. Its raw material is delicate and has a personality, making the product extremely noble. The course has as its syllabus the types of chocolate masses; the molding of chocolate pieces; Truffles; tempering techniques; creams; toppings and fillings; alliance with dried and fresh fruits; traditional French chocolate pies; bonbons with and without filling and plate desserts.
Start: 06/08/2014 17:00
End: 01/10/2014 21:00
Values: To consult.
Information: (48) 3202-6025
