The Art of Chocolate in Pastry, end of year celebrations

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Agrimontana International is organizing two sessions with Stéphane Glacier at L'Ecole Glacier in Colombes on September 21 and October 5 from 8:30 am to 6 pm: The Art of Chocolate in Pastry, end of year celebrations

Planned recipe: Log Tradition Gourmande, « Wonderful log in my way », Log caramel hazelnut hazelnut, Duo vanilla chocolate log, Chocolate cake and Christmas cake with 2 chocolates.

Registration form to be completed and returned with a check of € 228 incl. VAT - Internship must be paid

For more information, do not hesitate to contact us and go on our website : agriland@agriland.mc

CHESTNUTS

FRUITS

NUTS AND PASTES FOR CREAMS

ITALIAN HONEYS

CHOCOLATE

STRUCTURING COMPOUNDS AND OTHER GELATO INGREDIENTS

VIOLETTES

The Art of Chocolate in Pastry, end of year celebrations

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