Course Date:Monday 18th February - 10.30am
Hands on Course:Maximum 8 Participants
Course Tutor:Jonathan Deddis
Course Length:Two Hours
Every participant will receive a factsheet containing all recipes demonstrated.
This hands-on course will teach different techniques for tempering chocolate and provide guidance on the key parameters that should be considered as well as a guide to troubleshooting.
Course to be held at the Pastry Academy, 273 Cricklewood Broadway, London, NW2 6NX