1: INTRO (12 October)
* what is raw chocolate?
* ingredients, equipment & other tools * taste different kinds of raw chocolate |
2: GETTING TO IT (19 October)
* basic recipes: white, caramel & dark
* what goes well with that? Basic alchemic secrets of raw cacao |
3: CHOCO FUN (26 OCTOBER)
* tempering chocolate: to do/not to do and how to?
* basic pralines and filled chocolate bonbons |