Description
Chocolate Pralines and Chocolate Tempering
Chocolate Pralines: are also known as “(soft-center) Belgian chocolates”, “Belgian chocolate fondants” and “chocolate bonbons” in English-speaking countries. They come with many types and shapes: nearly always containing a chocolate shell with a softer filling. The fillings sometimes liquid, filling, traditionally made of different combinations of ganache, hazelnut, almonds, sugar, syrup, and often milk-based pastes.
Duration: Approx 3 hours
WHAT YOU LEARN
Understanding the theory, ingredients and learn the skills and technique in making Pralines using Couventure Chocolate.
- Understanding different types of Chocolates – Compound vs Couventure.
- Understanding different kinds of Chocolates – White, Milk and Dark Chocolate.
- Understanding and hand-making Chocolate Ganache and Chocolate Pralines
- Bring home the goodies made in class.
This session will be learning tempering of chocolate using home-equipped tools and utensils, so that you can also making your chocolate and pralines from home.
COURSE FEE
$130 per participant
- Individual station. No sharing with other participants. 100% Hands-on.
- Small Class Size (2 to 8 participants)
- You can request for your preferred date and time with minimum 2 pax if our published schedule does not meet your requirement.
COURSE SCHEDULE
- Check our schedule at: https://bakingstudio.biz/class-schedule
OR
- Request to open a class with minimum 2 pax, get friends or family members to join you!
- One to One Coaching available at higher rate
- Other choice of baking, refer to Pastry Selection page.
Welcome Corporate Team Bonding Session
