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BEGIN:VEVENT
UID:20261101T011216Z - 87104@eupj36
DTSTART;TZID=Asia/Beirut:20260519T100000
DTEND;TZID=Asia/Beirut:20260520T140000
CREATED:20261101T011216Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-404">Chocolate Bonbon</a>\nBook Your Spot Now! Master the foundation of 
 professional chocolate work in this essential hands-on class. You will lea
 rn how to melt\, temper\, and crystallize chocolate manually\, achieving t
 hat perfect shine\, snap\, and smooth texture every time. You’ll also di
 scover how to mold and decorate chocolate\, create simple fillings\, and u
 nderstand how temperature affects the final result. You will learn:Underst
 anding real chocolate vs compoundManual tempering techniques (tabling & se
 eding methods)Working with dark\, milk\, and white chocolateRecognizing co
 rrect temper and fixing mistakesMolding\, filling\, and demoldingHow to st
 ore and handle tempered chocolate properly Bonbon Flavors Covered What you
 'll learn exactly 01 Gianduja Hazelnut 02 Caramel Peanut 02 Raspberry Pict
 achio Marzipan Local & International Experience with Chef Mohamad Bazzi (r
 ight) With over 17 years of experience in pastry and chocolate\, I’m her
 e to share my passion\, creativity\, and everything I’ve learned along t
 he way. In my classes\, you’ll explore modern French pastry\, fresh bake
 ry\, and chocolate fillings\, all with a focus on bold ideas and real tech
 nique. I’m excited to help you grow\, experiment\, and find your own sty
 le as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20261101T011216Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Chocolate Bonbon
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-404">Chocolate Bonbon</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:Understanding real chocolate vs compoundManual tempering techniq
 ues (tabling & seeding methods)Working with dark\, milk\, and white chocol
 ateRecognizing correct temper and fixing mistakesMolding\, filling\, and d
 emoldingHow to store and handle tempered chocolate properly Bonbon Flavors
  Covered What you'll learn exactly 01 Gianduja Hazelnut 02 Caramel Peanut 
 02 Raspberry Pictachio Marzipan Local & International Experience with Chef
  Mohamad Bazzi (right) With over 17 years of experience in pastry and choc
 olate\, I’m here to share my passion\, creativity\, and everything I’v
 e learned along the way. In my classes\, you’ll explore modern French pa
 stry\, fresh bakery\, and chocolate fillings\, all with a focus on bold id
 eas 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
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