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UID:20260827T174948Z - 16732@eupj36
DTSTART;TZID=Asia/Beirut:20260904T100000
DTEND;TZID=Asia/Beirut:20260904T140000
CREATED:20260827T174948Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-441/register">Chocolate Bonbon </a>\nBook Your Spot Now! Master the foun
 dation of professional chocolate work in this essential hands-on class. Yo
 u will learn how to melt\, temper\, and crystallize chocolate manually\, a
 chieving that perfect shine\, snap\, and smooth texture every time. You’
 ll also discover how to mold and decorate chocolate\, create simple fillin
 gs\, and understand how temperature affects the final result. You will lea
 rn:Understanding real chocolate vs compoundManual tempering techniques (ta
 bling & seeding methods)Working with dark\, milk\, and white chocolateReco
 gnizing correct temper and fixing mistakesMolding\, filling\, and demoldin
 gHow to store and handle tempered chocolate properly Bonbon Flavors Covere
 d What you'll learn exactly 01 Gianduja Hazelnut 02 Caramel Peanut 02 Rasp
 berry Pictachio Marzipan Local & International Experience with Chef Issam 
 Antar With over 25 years of experience\, Issam Antar is responsible for ov
 erseeing all aspects of pastry and dessert production. He leads a team of 
 bakers and cooks in developing innovative recipes\, sourcing high-quality 
 ingredients\, and ensuring every creation meets the highest standards of e
 xcellence. His expertise combines creativity\, precision\, and a deep unde
 rstanding of the craft\, delivering exceptional quality in every product. 
 Issam Antar ABA Chef Previous Next
DTSTAMP:20260827T174948Z
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-441/register">Chocolate Bonbon </a>\nBook Your Spot Now
 ! Master the foundation of professional chocolate work in this essential h
 ands-on class. You will learn how to melt\, temper\, and crystallize choco
 late manually\, achieving that perfect shine\, snap\, and smooth texture e
 very time. You’ll also discover how to mold and decorate chocolate\, cre
 ate simple fillings\, and understand how temperature affects the final res
 ult. You will learn:Understanding real chocolate vs compoundManual temperi
 ng techniques (tabling & seeding methods)Working with dark\, milk\, and wh
 ite chocolateRecognizing correct temper and fixing mistakesMolding\, filli
 ng\, and demoldingHow to store and handle tempered chocolate properly Bonb
 on Flavors Covered What you'll learn exactly 01 Gianduja Hazelnut 02 Caram
 el Peanut 02 Raspberry Pictachio Marzipan 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
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