Training Overview
Being able to produce chocolate candy tablage and respect the basic techniques, coating and filling.
Duration of the training:
Days
3
Pastry Commis party leader in hotels, restaurants and pastry shop
- participatory method
- Theoretical training
- Practical cases
- The tools and equipment
- The making of candy interiors ganache, praline, marzipan, melting and liquor
- The finishing of the interior before coating
- The coating of chocolate interiors
- Molding of chocolate interiors
- The condition and storage of chocolate candies
- The storage and cleaning of the workstation
