Newcomers and veterans can learn practical techniques of chocolate-making at the Retail Confectioners International Chocolate Boot Camp. This brief and comprehensive, hands-on course is taught by experienced industry professionals. Participants will learn tempering, how to prevent bloom, the application and use of chocolate and compounds, how to select chocolate for different applications, depositing techniques, enrobing techniques, how to manage mistakes, secrets to making meltaways, bark, truffles and ganache, and critical sensory evaluation. Students will also learn good manufacturing practices, sanitation and basic traceability systems.
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