Day 1:

  • dark and white chocolate, basic attributes
  • chocolate tempering
  • small chocolate decorations with and without moulds
  • chocolate stripe
  • chocolate candies

Day 2:

  • small chocolate composition
  • bonus: nougatin preparation (caramel-nuts decoration)

The course will be taught by Rémi Viennet, a top-class pâtissier from France. His family has owned a pâtissierie for several decades. Even though he is young he is very experienced in baking and caramel and chocolate decorations. During the course we will use as few speical tools and instruments as possible. You will be able to make most of the things you have done during the course in your own kitchen.

The price of the course is 280€.


04.10.2014 - 05.10.2014
All Day

Bookings are closed for this event.