Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
- Introduction to Bean to bar (Theory of Manufacturing process of chocolate)
- Methods of tempering chocolate
- Milk Chocolate & Hazelnut Visible Inclusion Tablets
- White Chocolate Mendiants with Nuts and Dried Fruits
- Dark Chocolate Almond Rochers & Almond Rocks