Tickets
Chocolate Techniques & Gâteaux au Chocolat
Chef Mohamad El Marouk
An in-depth chocolate workshop focused on tempering and creating professional-quality bonbons and pralines.
Key Skills:
• Cocoa butter coloring
• Tempering white, milk & dark chocolate
• Working temperatures for all chocolate types
Products Made:
• Vanilla Ganache Bonbons
• Almond Caramel Ganache
• Pistachio Praline
• Coffee Praline
• Chocolate-Coated Honeycomb (Cinder Toffee)