(Legend: symbol image, the course contents are identical at the different course dates)
Basic Course on Saturday, 27.11.2021
Course date: Saturday, 27.11.2021
Start: 09:00h
End: 13:00h
Location: Bio Bistro, Giundeldingerfeld, Dornacherstrasse 192, 4053 Basel
Course Objectives
• tools & raw materials
• correct handling of couverture
• tempering couverture
• processing of ganaches
• manufacture of inlays for pralines
• coating truffles and pralines
• declaration and suitable packaging
...
Three new praline shells are now available and thus in time for Easter. Completes the variety in your praline program....
With little effort you may give your pralines and chocolates a special look....
The book by Fabian Rehmann is a reference book for hobby chocolatiers and commercial manufacturers on all aspects of small-scale chocolate production....
We have added 3 seasonal products for easter to our range of chocolate shells. You can now broaden your easter creations with lovely mini-eggs....
... the most difficult part of the production of broken chocolate is the choice of the best couverture. Because your time is the most precious and only the noblest couvertures justify your work effort in your spare time....
In addition to the two BIO Grand Cru couvertures Elvesia now available in a white organic version. Also from the Dominican Republic the BIO Dominicana 36%....
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