Learn the tempering process from zero, from Chef Hans Ovando (Best Chocolatier of Spain 2008) and discover how to make different types of recipes with chocolate, improving your skills day by day.
It starts with creative tablets of different types of chocolate and fillings, continues with surprising rocks of dried fruits with exotic nuances, and continues learning different techniques for painting chocolates, fillings, making pralines, nougats and dragees.
Lose your fear of working chocolate by following in the chef's footsteps and unleash your creativity!
57,00€ + Tax
Demo free course
Discover our learning platform withs this two free demo recipes that Chef Hans Ovando prepared for you.
Mango and vanilla pàte de fruit.
Put into your basket and enjoy for free with our methodology.