Swiss Couverture Application in candy making | |||
Saturday, April 27, 2019 | Class Type: | Demo | |
8AM-9AM | Technique: | Demo | |
1 hours | Price: | 20.60 | |
Susan Notter | Class Description: | ||
Max Felchlin AG, Switzerland | Chef Susan Notter will explain and demonstrate tempering methods, how to make ganache fillings, correct dipping, and garnishing of slab ganache. Participants will taste and compare couverture, the finished molded candies and gain an understanding of the science behind producing high-quality couverture products. | ||