Category:
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Chocolate


Coaching

Chocolate and Pastry Coaching
Nicolas Botomisy Nicolas Botomisy
$180

Courses

Caramel Course
Step by step caramel, how to get the perfect textures of plain, fruit and chocolate caramel, hand dipping and big focus on chocolate tempering.
Nicolas Botomisy Nicolas Botomisy
$85
Natural Shine Chocolate Dragée
Step by step, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$85
Parisian Flan
How to get the perfect parisian flan, eggless chocolate flan, blueberry cream cheese fan and vanilla caramel flan.
Nicolas Botomisy Nicolas Botomisy
$85
Chocolate Bars
Different types of chocolate bars, praline, caramel, nougat, marshmallow... long shelflife items with focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$85
Pop Corn Dulcey, confectionner glaze finish
Step by step, how to make irregular shapes dragée and confectioner glaze finish
Nicolas Botomisy Nicolas Botomisy
$85
Caramelized Almonds Chocolate Dragée, cocoa powder finish
Step by step, how to make caramelized chocolate dragée cocoa powder finish
Nicolas Botomisy Nicolas Botomisy
$85
Viennoiserie, croissant and derivative
Step by step, how to make croissant dough and derivative
Nicolas Botomisy Nicolas Botomisy
$85
Travel cakes
How to get travel cakes with great textures which last long!
Nicolas Botomisy Nicolas Botomisy
$149
Nougat Milk Chocolate dragée, kinako powder finish
Step by step, how to make nougat milk chocolate dragée kinako powder finish
Nicolas Botomisy Nicolas Botomisy
$85
Candied lemon paning, double layer, confectionner glaze finish
Step by step, how to make irregular shapes dragée, double layer and confectioner glaze finish
Nicolas Botomisy Nicolas Botomisy
$85