Recorded Class: Spring Bonbon Flavors
During this online class Chef & Chocolatier Daniel Corpuz will show you how to transform the flavors of Spring into tasty and beautiful chocolate bonbons!
Recorded: Tuesday, April 4th, 2023, 1:00pm Eastern Standard Time
Chef: Daniel Joseph Corpuz, Pastry Chef and Chocolatier, Daniel Corpuz Chocolatier @danielcorpuz Date: Recorded on Tuesday, April 4th, 2023 Duration: 90 minutes Location: Class will be held on Zoom, the link to join will be emailed to you within 24 business hours (weekdays, 9am-5pm EST) of class purchase. You will also receive a reminder email with the link to join the Friday before class, the day before class and 30 minutes before class starts. The link to join the class cannot be shared. Price: $35 for the recorded session. Note: For customers located in Puerto Rico, and countries other than the United States please email firstname.lastname@example.org to sign up and pay for the class. Class includes: Class recipe book, recording and a 20% discount on your next purchase on our online boutique. In lieu of a Q&A session at the end of class, students can email email@example.com with any questions pertaining to the class material. Class Description: During this online class Chef & Chocolatier Daniel Corpuz will show you how to transform the flavors of Spring into tasty and beautiful chocolate bonbons! Bonbons are often only two bites, making a bonbon’s filling important. Chef Corpuz will explain the importance of balancing flavors and discuss the inspiration for the flavors in his bonbons at his NYC chocolate shop, Daniel Corpuz Chocolatier. Of course, presentation matters too! Chef Corpuz will show you how to decorate molded bonbons with colored cocoa butter, along with each step of the bonbon making process from shelling to capping. Cancellation Policy: As this is an online class, we apologize that we are unable to issue a refund for the class. If you miss the class, we will send you a recorded video of the course and you will be able to ask questions by e-mail to our Chef.
|Applicable Dangerous Goods Regulations||Not Applicable|