macarons

ADVANCED CONFECTIONERY

Date: 24th 25th 26th June 2024

Advanced Confectionery & Bon Bon
Learn the art of sweet confectionery from Fudges, Caramels, Marshmallow, Panning Techniques, Nougat Montelimar, Fruit Jellies, Calisson, Sugar Candy, Marzipan, Moulded & Cut Chocolate Bonbons.

Chocolate Bonbons & Confectionary Class Products

• Fudges
  (Cornish Vanilla Fudge, Dark Chocolate Fudge, Milk or White Chocolate Fudge, plus 4 Variations, Orange, Walnut, Strawberry, Rum & Rasin)
• Caramels
  (Passion Fruit Caramels, Chocolate Caramel, Coffee Caramel)
• Marshmallow
  (Pâté de guimauve menthe with egg whites, Pâté de guimauve à la framboise)
• Panning Techniques
  (Crunchy Macadamia, Orange Hazelnut, Inca Berry)
• Nougat Montelimar
  (Honey pistachio and almond)
• Pâte de Fruits
  (Strawberry Pate de Fruit, 16. Mango Lime Pate de Fruit)
• Calisson
  (Classic melon, orange and lemon Calisson)
• Sugar Candy
  (Raspberry Rose Jam filled folded Candy)
• Macaron
  (Handbags, Traditional, and Flowers)
• Crystal Candied Marzipan Domes and Passion Fruit Ravioli
  (Kalamansi Almond Hazelnut Crystal Domes, Crystal Candied Marzipan Passion Fruit Ravioli)
• Salted Caramel Bonbon
  (Moulded Bonbon)
• Liquid Centre Pralines
  (Liquid Centre crystal shell dipped chocolate)
• Tropical BonBon
  (Tropical fruit Ganache filled bonbon)
• Cut Praline
  (Mango Basil, Morello Cherry Jelly Cara Crunchy & Ganache)
• Gummy Fruits
  ( Fruit Flavour and Shaped Gummies)