Tag

addition of soy lecithin and other ingredients

Bean to Bar Dark Chocolate Masterclass with Olivier Nicod

Learn how to make your own dark chocolate from the cocoa bean. The Chocolate & Pastry School is proud to offer the UK’s first bean to bar course. During your two days with us, you will make four different types of origin chocolate which you’ll then temper and mould into bars. Participants receive a signed certificate....
Read More

Bean to Bar Dark Chocolate Masterclass with Olivier Nicod

Learn how to make your own dark chocolate from the cocoa bean. The Chocolate & Pastry School is proud to offer the UK’s first bean to bar course. During your two days with us, you will make four different types of origin chocolate which you’ll then temper and mould into bars. Participants receive a signed certificate....
Read More

Bean to Bar Dark Chocolate Masterclass with Olivier Nicod

Learn how to make your own dark chocolate from the cocoa bean. The Chocolate & Pastry School is proud to offer the UK’s first bean to bar course. During your two days with us, you will make four different types of origin chocolate which you’ll then temper and mould into bars. Participants receive a signed certificate....
Read More