Dates: March 23, 2013 to March 24, 2013
Location: Bonnie Gordon College of Confectionary Arts
In this two day course students will learn various tempering techniques as well as basic and advanced ganache techniques. Students will gain the skills and confidence to make an assortment of bon bons. STUDENTS WILL LEARN: -Tempering techniques -Basic and advanced ganache techniques -Chocolate Theory STUDENTS WILL MAKE: -Milk chocolate espresso bonbons -Dark chocolate mango truffle -Dark chocolate hazelnut bonbon -Cranberry almond cluster Students will also receive a review hand-out and some extra recipes
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