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.