Advanced Swiss Chocolate Techniques
Class #: 17043
When: 2020 January 27 - 29
9:00 am - 4:00 pm
Monday - Wednesday
For those who have mastered tempering chocolate. This advanced course shows various ways to make chocolate fillings using a food processor, microwave and marble slab. Colored cocoa butter and chocolate transfer techniques are also covered. Learn to make Jellies and Nougats. Create your own showpiece!
Everything made is taken home.Tools required: An apron and a
pen Prerequisite :
Working knowledge of tempering chocolate.
Three, 7-hour classes
In all McCall's Professional Courses, the student will be shown practical and speedy techniques needed to meet the demands of a small restaurant, resort, caterer, bakery, chocolate and or cake shop. Our classes are designed to benefit the beginner as well as the professional.
Limited spots available - please register early.
If you are booking a class for more than one person, please complete a separate registration purchase per person
By making a payment on this class you confirm that you agree to our class policies.
3810 Bloor Street West
Etobicoke, ON, M9B 6C2
Class is not running this semester