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BEGIN:VEVENT
UID:20260612T193022Z - 79585@eupj36
DTSTART;TZID=Asia/Beirut:20260519T100000
DTEND;TZID=Asia/Beirut:20260520T140000
CREATED:20260612T193022Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-350/register">Chocolate Tempering Class May</a>\nBook Your Spot Now! Mas
 ter the foundation of professional chocolate work in this essential hands-
 on class. You will learn how to melt\, temper\, and crystallize chocolate 
 manually\, achieving that perfect shine\, snap\, and smooth texture every 
 time. You’ll also discover how to mold and decorate chocolate\, create s
 imple fillings\, and understand how temperature affects the final result. 
 You will learn:Understanding real chocolate vs compoundManual tempering te
 chniques (tabling & seeding methods)Working with dark\, milk\, and white c
 hocolateRecognizing correct temper and fixing mistakesMolding\, filling\, 
 and demoldingHow to store and handle tempered chocolate properly Bonbon Fl
 avors Covered What you'll learn exactly 01 Gianduja Hazelnut 02 Caramel Lo
 cal & International Experience with Chef Mohamad Bazzi (right) With over 1
 7 years of experience in pastry and chocolate\, I’m here to share my pas
 sion\, creativity\, and everything I’ve learned along the way. In my cla
 sses\, you’ll explore modern French pastry\, fresh bakery\, and chocolat
 e fillings\, all with a focus on bold ideas and real technique. I’m exci
 ted to help you grow\, experiment\, and find your own style as a pastry ch
 ef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20260612T193022Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:Chocolate Tempering Class May
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-350/register">Chocolate Tempering Class May</a>\nBook Y
 our Spot Now! Master the foundation of professional chocolate work in this
  essential hands-on class. You will learn how to melt\, temper\, and cryst
 allize chocolate manually\, achieving that perfect shine\, snap\, and smoo
 th texture every time. You’ll also discover how to mold and decorate cho
 colate\, create simple fillings\, and understand how temperature affects t
 he final result. You will learn:Understanding real chocolate vs compoundMa
 nual tempering techniques (tabling & seeding methods)Working with dark\, m
 ilk\, and white chocolateRecognizing correct temper and fixing mistakesMol
 ding\, filling\, and demoldingHow to store and handle tempered chocolate p
 roperly Bonbon Flavors Covered What you'll learn exactly 01 Gianduja Hazel
 nut 02 Caramel Local & International Experience with Chef Mohamad Bazzi (r
 ight) With over 17 years of experience in pastry and chocolate\, I’m her
 e to share my passion\, creativity\, and everything I’ve learned along t
 he way. In my classes\, you’ll explore modern French pastry\, fresh bake
 ry\, and chocolate fillings\, all with a focus on bold ideas and real tech
 nique. I’m excited to help you grow\, experiment\, and find your own sty
 le as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
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