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Chocolate / Confectionery Technology Course

25.00

Develop your knowledge of chocolate and confectionery, technology is just as important as practice because it allows you to better understand the functioning of recipes and various ingredients!

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Through this program, discover all the basics on all the ingredients used in chocolate/confectionery and much more, from their method of obtaining to their role and various influences in your recipes.

Learn about the history, the method of making and the influence of ingredients in the making of your favorite sweets!

Discover nearly 20 clear and readable courses, in slide format (over 350) and develop your knowledge of chocolate and confectionery at home and at your own pace!

 

On the program:

  • The material
  • Cocoa
  • Cocoa products
  • The development of chocolate
  • The praline
  • Almond paste
  • Sugared almonds
  • The cream
  • The ganache
  • Sucrose
  • Other sugars
  • The fondant
  • Caramel
  • Fudge
  • The nougat
  • The fruits
  • The fruit paste
  • Candied fruit
  • Additives
  • Intermediate food products
Langue/Language

English, French, Spanish

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