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CONFECTIONERY & BON BON
Promotional Events Workshops and Masterclasses
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CONFECTIONERY & BON BON
June 24 @ 9:00 am - June 26 @ 6:00 pm BST
£1050.00![Yorkshire-Academy-Chocolate-Patisserie](https://i0.wp.com/www.martinchiffers.com/art/wp-content/uploads/2023/01/Yorkshire-Academy-Chocolate-Patisserie.jpg?fit=300%2C197&ssl=1)
![macarons](https://i0.wp.com/www.martinchiffers.com/art/wp-content/uploads/2023/01/macarons.jpg?resize=200%2C300&ssl=1)
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)
Looking forward to working, teaching and mentoring you in the near future.