Bonbon and Chocolate Decoration Workshop with Chef Notter

ID : 27233   
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ClassGraphic In this two-day workshop gain tips for making soft, medium and firm textured Ganaches in molded, piped and rolled form. Chocolates will be finished in traditional and modern techniques to achieve an appetizing appearance. The second day of the workshop will focus on quick and easy decoration techniques for desserts, pastries and petit fours, including a variety of chocolate flowers. The workshop is designed for industry professionals who have experience tempering chocolate and making pralines. (Lunch will be included both days.)

Class Details

2 Sessions
Weekly - Sat, Sun

Pastry & Baking Arts Building (PBA)

Ewald Notter 

Class Fee: 


Materials Fee:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
6/24/2017 - 6/25/2017 Weekly -Sun, Sat 9:00 AM - 5:00 PM Seattle, Pastry & Baking Arts Building (PBA)  Map, Room: PBA 103 Ewald Notter