...kelas ni bukan di Perancis tapi di Kuala Lumpur...jadi sesiapa yang nak mendalamkan ilmu tentang pembuatan coklat praline dan hiasan mengunakan coklat bolehlah ikuti kursus di bawah
THE ART OF CHOCOLATE WORK,
20 - 21 July 2009 - 2 days
- Praline and chocolate desserts -
In this course you will learn the latest cutting-edge methods that can be applied to traditional recipes to design, bake and decorate chocolate desserts of exceptional quality and taste
Chocolate praline and bonbon:
Chocolate moulding technique with different fillings - Dipping /casting technique. The recipes include ginger ganache, mint ganache, crispy caramel, chili chocolate truffle, praline lemon, earl grey tea bonbon
Chocolate cakes:
3 chocolate mousse cake, Juanita chocolate banana and royal chocolate
Plated desserts :
Chocolate parfait, chocolate feuilleté and soufflé chocolate
Berapa kos kursus ni kena contact:
Contact us for more details, enrolment form :
Tel: +60 (0)3 2026 9188 - Fax: +60 (0)3 2026 4188 - Email: professional@htcinasia.com
Ini Master chef Jean-Francois Arnaud:
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