Learn how to produce fantastic Sourdough bread with a beautiful crust and crumb.
Join Andrew and learn how to create slabbed ganache, along with hand dipping and the basic use of an enrober. You will learn how to make a slabbed ganache and layered pralines, back off the slab and cut them using a guitar cutter. Set up for hand dipping and the use of a Selmi enrober, decorations such as transfers, using dipping tools as a decoration device, texture sheets, piping and use of creative colour powders.
This practical course is a mix of hands on work and demonstrations with a Q and A session at the end. Full course notes and recipes will be provided along with a certificate of attendance.
If you book more than one day on these chocolate courses there is a 10% discount.