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from cocoa to chocolate

Rio de Janeiro

We will address current issues from the planting of cocoa to the production of chocolate.
We will discuss the bean to bar movement and its concept, we will study the varieties and classifications of cocoa. We will learn in practice to work the techniques with chocolate and its care.

Course Information:

Maximum of 8 students.
Teaching Method: 3 hours demonstration / 3 hours practice.
You take home what to cook.

Includes:

• Le Cordon Bleu apron.
• Dish Cloth.
• Bibibo.
• Ingredients.
• Handout with recipes.
• Certificate of participation.

For your protection, you should come with closed shoes and pants.
* Classes subject to minimum number of students for opening.
Prior experience in gastronomy is not necessary since all the techniques for the execution of the course will be taught during the practical lesson by the chef

Make your pre reservation by completing the information below!

ATTENTION: Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.

No refunds are available in case of cancellantion.

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