For this month of February, The Mexican School of Confectionery and Chocolate brings to you the following courses:
February 17-22
Intensive training in confectionery and chocolate products
Introduction to basic raw materials, production of solid and soft candies, jam and pumping in bombo, gel products, Mexican candies, spicy candies and gourmet chocolate.
Duration: 5 days
February 19-21
Product trends elaborated in bombo
Trempage, confit, acidulated and spicy in finished products, dehydrated fruits and various seeds
Duration: 3 days
February 3-5
Innovation of chocolate products with European techniques
Preparation of pralines, Belgian type chocolates, assembly for pastry decoration and European market trends
Duration: 4 days
February 17 and 18
Introduction to basic chocolate products
Marble tempering work, production of solid chocolate, nut swarms, tablets and chococorn
Duration: 2 days
Any questions about the courses or registration?