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Courses
Mad About Chocolate
Description:
Understand the basic properties and attributes of chocolate. Learn how to identify differences in chocolate quality. Learn how to make a basic ganache and understand the importance of the emulsion process. Create chocolate truffle formulas based on ganache and chocolate-making recipe formulas. Learn how to temper and properly work with chocolate. Learn how to enrobe your pralines by hand, how to mould shells and hand-roll truffles. Learn how to create different delicious fillings for your truffles, including interiors with praline and almond paste. Learn the technique of dipping and finishing your chocolates. Learn to design and decorate your toppings. Learn to cut out stencil showpieces. Click here for more details
Date:	Duration:	Time:
Drop us an email at enquiry@thepatissier.com to advise us which are your preferred date	3 Days	10:00am to 17:00pm 2½ hr demonstration 3½ hr hands-on session – guided by chef
Fee (member):	Fee (non-member):	In-take:
SGD 693.36 NETT	SGD 770.40 NETT	No more than 10 students
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