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UID:20260924T211437Z - 75976@eupj36
DTSTART;TZID=Asia/Beirut:20261014T100000
DTEND;TZID=Asia/Beirut:20261015T140000
CREATED:20260924T211437Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-463/register">Chocolate Bonbon  2 Days</a>\nBook Your Spot Now! Master t
 he foundation of professional chocolate work in this essential hands-on cl
 ass. You will learn how to melt\, temper\, and crystallize chocolate manua
 lly\, achieving that perfect shine\, snap\, and smooth texture every time.
  You’ll also discover how to mold and decorate chocolate\, create simple
  fillings\, and understand how temperature affects the final result. You w
 ill learn:Chocolate tempering and crystallization Molded and enrobed choco
 late techniques Preparing nut pralines Pistachio praline preparation and a
 pplications Ganache preparation and emulsification Marshmallow preparation
  and chocolate applications Truffle preparation and finishing Enrobing and
  coating techniques Professional finishing\, storage\, and presentation Bo
 nbon Flavors Covered What you'll learn exactly 01 Pistachio Praline 02 Twi
 x 03 Praline Enrobing 04 Coffee Ganache Bonbon 05 Honey Marshmallow Chocol
 ate 06 Almond Rocher 07 Chocolate Truffle Local & International Experience
  with Chef Issam Antar With over 25 years of experience\, Issam Antar is r
 esponsible for overseeing all aspects of pastry and dessert production. He
  leads a team of bakers and cooks in developing innovative recipes\, sourc
 ing high-quality ingredients\, and ensuring every creation meets the highe
 st standards of excellence. His expertise combines creativity\, precision\
 , and a deep understanding of the craft\, delivering exceptional quality i
 n every product. Issam Antar ABA Chef Previous Next
DTSTAMP:20260924T211437Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Chocolate Bonbon  2 Days
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-463/register">Chocolate Bonbon  2 Days</a>\nBook Your S
 pot Now! Master the foundation of professional chocolate work in this esse
 ntial hands-on class. You will learn how to melt\, temper\, and crystalliz
 e chocolate manually\, achieving that perfect shine\, snap\, and smooth te
 xture every time. You’ll also discover how to mold and decorate chocolat
 e\, create simple fillings\, and understand how temperature affects the fi
 nal result. You will learn:Chocolate tempering and crystallization Molded 
 and enrobed chocolate techniques Preparing nut pralines Pistachio praline 
 preparation and applications Ganache preparation and emulsification Marshm
 allow preparation and chocolate applications Truffle preparation and finis
 hing Enrobing and coating techniques Professional finishing\, storage\, an
 d presentation Bonbon Flavors Covered What you'll learn exactly 01 Pistach
 io Praline 02 Twix 03 Praline Enrobing 04 Coffee Ganache Bonbon 05 Honey M
 arshmallow Chocolate 06 Almond Rocher 07 Chocolate Truffle Local & Interna
 tional Experience with Chef Issam Antar With over 25 years of experience\,
  Issam Antar is responsible for overseeing all aspects of pastry and desse
 rt production. He leads a team of bakers and cooks in developing innovativ
 e recipes\, sourcing high-quality ingredients\, and ensuring every creatio
 n meets the highest standards of excellence. His expertise combines creati
 vity\, precision\, and a deep understanding of the craft\, delivering exce
 ptional quality in every product. Issam Antar ABA Chef Previous Next
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