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UID:20260731T134853Z - 97081@eupj36
DTSTART;TZID=Asia/Beirut:20260826T100000
DTEND;TZID=Asia/Beirut:20260826T160000
CREATED:20260731T134853Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-426/register">Chocolate Tempering Class</a>\nBook Your Spot Now! Master 
 the foundation of professional chocolate work in this essential hands-on c
 lass. You will learn how to melt\, temper\, and crystallize chocolate manu
 ally\, achieving that perfect shine\, snap\, and smooth texture every time
 . You’ll also discover how to mold and decorate chocolate\, create simpl
 e fillings\, and understand how temperature affects the final result. You 
 will learn:Understanding real chocolate vs compoundManual tempering techni
 ques (tabling & seeding methods)Working with dark\, milk\, and white choco
 lateRecognizing correct temper and fixing mistakesMolding\, filling\, and 
 demoldingHow to store and handle tempered chocolate properly Bonbon Flavor
 s Covered What you'll learn exactly 01 Gianduja Hazelnut 02 Caramel Passio
 nfruit 03 Raspberry Chocolate Noir Local & International Experience with C
 hef Mohamad Bazzi With over 17 years of experience in pastry and chocolate
 \, I’m here to share my passion\, creativity\, and everything I’ve lea
 rned along the way. In my classes\, you’ll explore modern French pastry\
 , fresh bakery\, and chocolate fillings\, all with a focus on bold ideas a
 nd real technique. I’m excited to help you grow\, experiment\, and find 
 your own style as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20260731T134853Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:Chocolate Tempering Class
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-426/register">Chocolate Tempering Class</a>\nBook Your 
 Spot Now! Master the foundation of professional chocolate work in this ess
 ential hands-on class. You will learn how to melt\, temper\, and crystalli
 ze chocolate manually\, achieving that perfect shine\, snap\, and smooth t
 exture every time. You’ll also discover how to mold and decorate chocola
 te\, create simple fillings\, and understand how temperature affects the f
 inal result. You will learn:Understanding real chocolate vs compoundManual
  tempering techniques (tabling & seeding methods)Working with dark\, milk\
 , and white chocolateRecognizing correct temper and fixing mistakesMolding
 \, filling\, and demoldingHow to store and handle tempered chocolate prope
 rly Bonbon Flavors Covered What you'll learn exactly 01 Gianduja Hazelnut 
 02 Caramel Passionfruit 03 Raspberry Chocolate Noir Local & International 
 Experience with Chef Mohamad Bazzi With over 17 years of experience in pas
 try and chocolate\, I’m here to share my passion\, creativity\, and ever
 ything I’ve learned along the way. In my classes\, you’ll explore mode
 rn French pastry\, fresh bakery\, and chocolate fillings\, all with a focu
 s on bold ideas and real technique. I’m excited to help you grow\, exper
 iment\, and find your own style as a pastry chef. Mohamad Bazzi ABA Chef P
 revious Next
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