BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//PYVOBJECT//NONSGML Version 1//EN
BEGIN:VTIMEZONE
TZID:Asia/Beirut
BEGIN:STANDARD
DTSTART:20001029T000000
RRULE:FREQ=YEARLY;BYDAY=-1SU;BYMONTH=10
TZNAME:EET
TZOFFSETFROM:+0300
TZOFFSETTO:+0200
END:STANDARD
BEGIN:DAYLIGHT
DTSTART:20000326T000000
RRULE:FREQ=YEARLY;BYDAY=-1SU;BYMONTH=3
TZNAME:EEST
TZOFFSETFROM:+0200
TZOFFSETTO:+0300
END:DAYLIGHT
END:VTIMEZONE
BEGIN:VEVENT
UID:20261028T062403Z - 51001@eupj36
DTSTART;TZID=Asia/Beirut:20260519T100000
DTEND;TZID=Asia/Beirut:20260520T140000
CREATED:20261028T062403Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-350">Chocolate Tempering Class May</a>\nBook Your Spot Now! Master the f
 oundation 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 simple fil
 lings\, and understand how temperature affects the final result. You will 
 learn:Understanding real chocolate vs compoundManual tempering techniques 
 (tabling & seeding methods)Working with dark\, milk\, and white chocolateR
 ecognizing correct temper and fixing mistakesMolding\, filling\, and demol
 dingHow to store and handle tempered chocolate properly Bonbon Flavors Cov
 ered What you'll learn exactly 01 Gianduja Hazelnut 02 Caramel Local & Int
 ernational Experience with Chef Mohamad Bazzi (right) With over 17 years o
 f experience in pastry and chocolate\, I’m here to share my passion\, cr
 eativity\, and everything I’ve learned along the way. In my classes\, yo
 u’ll explore modern French pastry\, fresh bakery\, and chocolate filling
 s\, all with a focus on bold ideas and real technique. I’m excited to he
 lp you grow\, experiment\, and find your own style as a pastry chef. Moham
 ad Bazzi ABA Chef Previous Next
DTSTAMP:20261028T062403Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Chocolate Tempering Class May
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-350">Chocolate Tempering Class May</a>\nBook Your Spot 
 Now! Master the foundation of professional chocolate work in this essentia
 l hands-on class. You will learn how to melt\, temper\, and crystallize ch
 ocolate manually\, achieving that perfect shine\, snap\, and smooth textur
 e every time. You’ll also discover how to mold and decorate chocolate\, 
 create simple fillings\, and understand how temperature affects the final 
 result. You will learn:Understanding real chocolate vs compoundManual temp
 ering techniques (tabling & seeding methods)Working with dark\, milk\, and
  white chocolateRecognizing correct temper and fixing mistakesMolding\, fi
 lling\, and demoldingHow to store and handle tempered chocolate properly B
 onbon Flavors Covered What you'll learn exactly 01 Gianduja Hazelnut 02 Ca
 ramel Local & International Experience with Chef Mohamad Bazzi (right) Wit
 h over 17 years of experience in pastry and chocolate\, I’m here to shar
 e my passion\, creativity\, and everything I’ve learned along the way. I
 n my classes\, you’ll explore modern French pastry\, fresh bakery\, and 
 chocolate fillings\, all with a focus on bold ideas and 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
END:VEVENT
END:VCALENDAR