The Maurice Academy of Design and Craft Chocolate Craft Workshop Outline Day 1 - Introduction to Chocolate -
Bean to Couvature Tempering of Chocolate Introduction to various methods of Tempering chocolate The use of Moulds Using chocolate to make simple plate designs Making of Chocolate Cigars Making of Chocolate fans
Tempering Chocolate for day 2 projects Making of truffles Making of chocolate cakes and covering with ganache Decoration of cakes using chocolate cigars and fans from the previous day project. Note: The facilitator would be using over 50% of locally produced chocolate couvature in the products made.
Published on Jul 17, 2012