The Grand Cru Experience
       
Saturday, April 27, 2019   Class Type: Class
3PM-7PM   Technique: Chocolate
4 hours   Price: 190.55
       
Susan Notter   Class Description:
Max Felchlin AG, Switzerland   Class participants will gain and understanding of cocoa butter crystallization resulting in correct tempering methods when working with high quality Swiss Couverture.
Using the seeding method of tempering the class members will prepare their candy molds ready for filling with flavored ganache, shelf stable fruit fillings and creamy caramel.
Piped ganache and slab ganache principals will also be explained as well as decorative coloring techniques with couverture. 
 
ALL TOOLS AND MATERIALS ARE FOR CLASSROOM USE ONLY. STUDENTS WILL LEAVE WITH COMPLETED PROJECTS. ALL CLASS SALES ARE FINAL!