The Art of Chocolate Tempering


The Art of Chocolate Tempering

Price: £60.00

6 Place(s) Available


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Course Date:

Monday 4th March - 10.30am

Hands on Course:

Maximum 8 Participants

Course Tutor:

Jonathan Deddis

Course Length:

Two Hours

Offer:

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