Praline & Bonbon

Learn to make delicious and elegant looking chocolate bonbons.

Date                  :  To be confirmed

Time                 :  9.30AM – 4.00PM

Duration          :  2 Days

Fees                   :  RM 450

Course scope  :

  1. How to temper couverture chocolate
  2. How to use coloured cocoa butter
  3. How to cast chocolate into moulds.
  4. Making ganache for moulded chocolate.
  • Caramel ganache
  • Orange ganache
  • Earl grey ganache
Course photo is illustrative and does not necessarily represent the actual course topic
– -Please see the course description for specific topics covered on the course.