Chocolate Techniques & Gâteaux au Chocolat week

Master Pastry Chef

With over 20 years of experience in artisanal, industrial, and hospitality fields, Chef Marouk is an expert in Pastry, Bakery, and Chocolate. He holds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institute and hands you the know-how and hands on training you'll need.

We accept Fazaa 15%, Esaad 20% and Tabby payments.

What you’ll learn:

Day 1 – Chocolate Tempering & Cocoa Butter

Day 2 – Coloring & Shell Molding

Day 3 – Ganache Fillings & Finishing

Day 4 – Decoration & Unmolding

Featured items:

• Artisanal Bonbons (filled chocolates)

• Chocolate Praliné Gâteau

• Gâteau Chocolat Caramel

• Dark Forest Gâteau

• Chocolate Garnishes & Plated Decorations