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Tuition:
$195

Plated Desserts:Techniques in Chocolate

Techniques in Chocolate

Chocolate-based offerings form the foundation of many dessert menus. In this part demo, part hands-on class with ICE creative director Michael Laiskonis, students will explore applications of this versatile ingredient in the restaurant setting. Contemporary plated desserts will be constructed, highlighting chocolate’s supporting role in a wide range of components, including pastry doughs, creams, frozen elements and décor.

Plated Desserts: Techniques in Chocolate

Course ID: PLATECHOC Duration: 4.50 hour(s)

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