Advanced Swiss Chocolate Techniques
Class #: 17043
When: 2018 January 29 - 31
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.
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.
Prerequisite : Working knowledge of tempering chocolate
Please complete one registration per person, per transaction.
If you are booking a class for more than one person, please complete a separate registration in order for us to track student enrollment.
Please register 10 days prior to starting date to allow for teacher's preparation of this 3 day class.
3810 Bloor Street West
Etobicoke, ON, M9B 6C2