I never thought that one day I will be handling chocolate. I try as much as possible to avoid it as one, it is expensive, two, it is very temperemental (?) that it needs tempering, and three, training for it would be very expensive.
But one day I joined Puratos Advanced Patisserie 3 days Training and one of its subject was praline making. Another luck was we had two co-trainees from Hotel Intercon that deals mainly on chocolate showcases.
Without further ado, here's a collage of the training we had for pralines.
But one day I joined Puratos Advanced Patisserie 3 days Training and one of its subject was praline making. Another luck was we had two co-trainees from Hotel Intercon that deals mainly on chocolate showcases.
Without further ado, here's a collage of the training we had for pralines.
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