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Chocolate Bonbon Making Training

Chocolate Bonbon Making Training

We design unique chocolates by combining bright and colorful shells with delicious fillings! You too can become a chocolate chef by using different techniques. Take action now to join this exciting journey!

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Educational Content

Introduction of equipment and materials to be used in Chocolate Bonbon Training
Explanation and application of chocolate tempering techniques: How many types of tempering techniques are there, what are the results of these techniques? What are tempering curves and how do they vary depending on the type of chocolate?
Tempering cocoa butter
Cocoa butter coloring and the environment, materials and equipment temperatures and effects to be considered.
Creating patterns with multiple techniques: Hand painting, brush painting and texturing, airbrush use and painting techniques.
Characteristics of chocolate molds, details to be considered, cleaning and storage methods
Sharing 5 different filling recipes (prune + red wine ganache, oolong oolong ganache, gianduja ganache, banana + passion fruit ganache, salted caramel)
One-to-one application and variation techniques of recipes
Create delicious fillings using your imagination and the ingredients you want.
Combining the prepared fillings with thin chocolate shells
Explanation of the stocking and storage details of the products
Vendor information where you can obtain materials

What You Need to Know

Chocolate Bonbon Making Training is suitable for participants of all levels.
The training is prepared assuming that you know nothing.
For the student/students attending the course, all materials and equipment will be prepared by us in advance, and the trainee will only need to attend the course.
During the course, detailed recipes and ingredient lists are handed out as booklets to all participants.
During the course, phone and camera recording is prohibited.
If students participating in the course do not want their photos and videos taken during the course to be shared, they must notify us in advance; otherwise, it will be assumed that they have given their consent for sharing. Participants who purchase the course are deemed to have accepted to participate in group training. Training dates cannot be changed except for health and safety reasons, and there are no postponement or cancellation options. (Last minute cancellations are definitely not accepted.)
The address where you will attend the course is Mine Keskin Academy Bornova Özkanlar.
The start and end times for the day/days you attend the course are determined in advance; however, these hours may be extended to complete the course program, taking into account the manual skills of the trainees.
At the end of the workshop course, your certificate, issued in your name and signed by Mine Keskin Academy, is sent to your e-mail address as a digital certificate.
At the end of the course, the products you have prepared are packaged for you and delivered to you so that you can take them with you.
All our students continue to benefit from consultancy services regarding the education they received for 3 months after the course they attended.
If you would like to receive regular consultancy in the field of Boutique Pastry, you can request detailed information about our paid consultancy system.