We always keep some dates for our basic courses in chocolate bookable for you. You may register as an individual or even as a small group to one of our courses. We look forward to welcoming you in one of our basic courses in chocolate.
130.00 CHF
Details
We are adding more christmas shells to our x-mas assortment....
... 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%....
The ideal support for pre-crystallizing couverture. No more disappointing results due to bad tempering....
For x-mas season we have added lovely chocolate stars to our product range....
New to our product range for home confiseurs...
With the REHMANN Cocoa - Separator winnowing cocoa beans becomes a matter of a blink of an eye....
Spring brings us the first domestic fruit. Strawberries make for a perfect base for a fine praline....
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