Chocolate is a product that is associated with a sensation of pleasure in almost all gastronomic cultures. It can be savored as a single ingredient or in the form of a dessert.
In the introductory course to chocolate, under the guidance of Miquel Guarro, pastry chef at the Hofmann School, you will learn the basics, how to handle it, how to temper it, the best techniques for making a wide range of chocolate products... everything from standards professionals and with gourmet results.
This course is 100% practical, you will manipulate the chocolate yourself following the chef's instructions to produce products with surprising results such as chocolate rocks or truffles, among others. In addition, at the end you will be able to taste the ceraciones and share experience with the other attendees of the course. A highly recommended experience for lovers of chocolate and professional pastry.
WHO IS IT AIMED AT?
Hofmann's monographic courses are designed for passionate pastry amateurs who want to learn professional techniques, or professionals who want to recycle, improve methods and update techniques to achieve high-quality sweet pieces.
The school reserves the right to change the start date of the course or cancel it if the minimum number of students established is not met.
The school complies with all security and prevention protocols for Covid-19.