Chocolate course

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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

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