The objective of this course is to obtain an overview of the chocolate bombons, taking an overview of the main product ranges and learning the techniques of making these delicious chocolate creations.
100% practical course.
We will make a wide assortment of high quality chocolates from truffles, pralines, fruit pastes, etc. Also, we will delve into all the techniques and knowledge when preparing the bases and molds. If you are passionate about the world of chocolate and would like to learn how to make all kinds of chocolates, this is your course!
WHO IS IT ADRESSED TO
The Hofmann School Courses are aimed at anyone with an interest in learning and experiencing the world of pastry first-hand, who has concerns and enthusiasm for entering the world of sweets and wishes to receive culinary training within the pastry sector by maximum level.
Especially designed for those fans and lovers of chocolate or restaurant pastry chefs who want to acquire the skills to expand their offer of petit fours.
2 months. 8 sessions
Thursday: from 16.30pm to 20.00pm. A weekly session.
Start: February 4th, 2021
Ends: March 25th, 2021
Uniform and books included
Probe € 50
Course amount: 800 €
Split payment: 400 € for 2 payments.
Uniform and book: 80 €
Probe: 50 €
*The first payment will be made at the time of reserving the place and the next payment at the beginning of the course.
*In case of cancellation (by the student), the amount paid for the course reservation will not be refunded.
The school reserves the right to change the start date of the course or cancel it in the event that the minimum number of students established is not met.
The school complies with all the safety and prevention protocols of the Covid-19.