Mechanics of Chocolate Moulding provided beginning and intermediate chocolate producers with fundamental techniques relative to the moulding of solid and hollow chocolate novelties, chocolate tablets and dessert décor items.
|
|
9/19/2013 to 9/21/2013
|
|
When:
|
9/19/2013
|
|
Where:
|
Hyatt Regency Buffalo & Wahl's Candies
Buffalo, New York
|
|
Contact:
|
Lisa Boon, RCI Event Planning Manager
events@retailconfectioners.org
|
Online registration is closed.
|
|
« Go to Upcoming Event List
|
|
|
Thank you for joining us at our Mechanics of Chocolate Moulding Course in
Buffalo, New York, September 19-21, 2013!
Learning Objectives
Mechanics of Chocolate Moulding provided beginning and intermediate chocolate producers with fundamental techniques relative to the moulding of solid and hollow chocolate novelties, chocolate tablets and dessert décor items. Students received a general knowledge regarding chocolate types and viscosities to yield best results, understood how to select moulds best suited to needs and budget, and acquired techniques for successfully producing solid and hollow moulded items. Students also developed techniques for decorating moulded chocolate novelties, including the use of colored chocolates, colored cocoa butters and sugar icings.
   
|
|
|
Print Page
