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BEGIN:VEVENT
UID:20260618T184211Z - 40493@eupj36
DTSTART;TZID=Asia/Beirut:20260519T100000
DTEND;TZID=Asia/Beirut:20260520T140000
CREATED:20260618T184211Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-404/register">Chocolate Bonbon</a>\nBook Your Spot Now! Master the found
 ation of professional chocolate work in this essential hands-on class. You
  will learn how to melt\, temper\, and crystallize chocolate manually\, ac
 hieving that perfect shine\, snap\, and smooth texture every time. You’l
 l also discover how to mold and decorate chocolate\, create simple filling
 s\, and understand how temperature affects the final result. You will lear
 n:Understanding real chocolate vs compoundManual tempering techniques (tab
 ling & seeding methods)Working with dark\, milk\, and white chocolateRecog
 nizing correct temper and fixing mistakesMolding\, filling\, and demolding
 How to store and handle tempered chocolate properly Bonbon Flavors Covered
  What you'll learn exactly 01 Gianduja Hazelnut 02 Caramel Peanut 02 Raspb
 erry Pictachio Marzipan Local & International Experience with Chef Mohamad
  Bazzi (right) With over 17 years of experience in pastry and chocolate\, 
 I’m here to share my passion\, creativity\, and everything I’ve learne
 d along the way. In my classes\, you’ll explore modern French pastry\, f
 resh bakery\, and chocolate fillings\, all with a focus on bold ideas and 
 real technique. I’m excited to help you grow\, experiment\, and find you
 r own style as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20260618T184211Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:Chocolate Bonbon
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-404/register">Chocolate Bonbon</a>\nBook Your Spot Now!
  Master the foundation of professional chocolate work in this essential ha
 nds-on class. You will learn how to melt\, temper\, and crystallize chocol
 ate manually\, achieving that perfect shine\, snap\, and smooth texture ev
 ery time. You’ll also discover how to mold and decorate chocolate\, crea
 te simple fillings\, and understand how temperature affects the final resu
 lt. You will learn:Understanding real chocolate vs compoundManual temperin
 g techniques (tabling & seeding methods)Working with dark\, milk\, and whi
 te chocolateRecognizing correct temper and fixing mistakesMolding\, fillin
 g\, and demoldingHow to store and handle tempered chocolate properly Bonbo
 n Flavors Covered What you'll learn exactly 01 Gianduja Hazelnut 02 Carame
 l Peanut 02 Raspberry Pictachio Marzipan Local & International Experience 
 with Chef Mohamad Bazzi (right) With over 17 years of experience in pastry
  and chocolate\, I’m here to share my passion\, creativity\, and everyth
 ing I’ve learned along the way. In my classes\, you’ll explore modern 
 French pastry\, fresh bakery\, and chocolate fillings\, all with a focus o
 n bold ideas and real technique. I’m excited to help you grow\, experime
 nt\, and find your own style as a pastry chef. Mohamad Bazzi ABA Chef Prev
 ious Next
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