Tues 13/8/13
Today was day 1 of the 3 day Chocolates & pralines level 2 class. This course involves the production of ganaches for moulded chocolates, soft nougat, hard caramels, double & triple layered cut chocolates & pectin-set jellies. It uses decorative techniques such as the spraying of coloured cocoa butter into moulds, & the use of texture & transfer sheets to enhance the cut & enrobed chocolates.
Stay tuned.....
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