Description
Teams of 2 or 3 will be formed, followed by a brief explanation of chocolate tempering techniques before diving into the creative process. The workshop is divided into different parts: starting with tempering the chocolate, and then molding the outer shells of the pralines. Next, everyone will work together to make chocolate ganache for the filling, craft mendiants, and finally fill and close the praline shells. While waiting for the chocolate to harden, there will be time to relax and chat, all while enjoying one of the best hot chocolates ever! Once the chocolate is ready, we will proceed to unmold, taste, and pack all your chocolate creations so you can take them home
