Module #2: Basics of Chocolate Bonbons - 27 Jun 2026
Duration: 2.5 hours Theory 30% Practical 70% Revision of Tempering via Tabling Method Bonbon Making Steps: Shelling, Filling & Closing Filling: Au Noir Ganache Storage & Handling of Bonbons
Specifications
- Ticket Type
- General Admission
Variants (1)
- General Admission — 1.00 INR — In stock
AI Readiness
Good foundation, but some important product data is still missing.
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