"Newcomers and veterans alike learn practical techniques of chocolate making to take back to their stores. This brief-yet comprehensive, hands-on course is taught by industry experts with years of industry experience. Participants learn tempering, how to prevent bloom, the application and use of chocolate and compounds, how to select chocolate for different applications, depositing techniques, enrobing techniques, how to manage mistakes, secrets to making meltaways, bark, truffles and ganache, and critical sensory evaluation. Students also learn good manufacturing practices, sanitation, and basic traceability systems."
I've been doing this for nearly ten years and part of me says I should know all of the stuff that they will be teaching. Let me tell you that there is always and I mean always something new to learn when getting together with a group of folks who love chocolate and love working with chocolate both in and out of the class. And besides, I've never been to Joplin, Missouri.
Want to find out more about this chocolate opportunity, click on this link:
http://www.retailconfectioners.org/content.aspx?page_id=22&club_id=60196&module_id=105982
It's open to everyone and it's a small class. It would be marvelous to have some company!
Thanks for sharing this useful information. I like it.
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Thank you for sharing. A chocolate enroberwill remove all the manual labor involved with hand dipping products into chocolate. They also will chocolate enrobe the product more evenly than when performed by hand.
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