Course Date:
Monday 4th March - 10.30amHands on Course:
Maximum 8 ParticipantsCourse Tutor:
Jonathan DeddisCourse Length:
Two HoursOffer:
Every participant will receive a factsheet containing all recipes demonstrated.
Course Description
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