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BEGIN:VEVENT
UID:20261110T003537Z - 72217@eupj36
DTSTART;TZID=Asia/Beirut:20261014T100000
DTEND;TZID=Asia/Beirut:20261015T140000
CREATED:20261110T003537Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-463">Chocolate Bonbon  2 Days</a>\nBook Your Spot Now! Master the founda
 tion of professional chocolate work in this essential hands-on class. You 
 will learn how to melt\, temper\, and crystallize chocolate manually\, ach
 ieving 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 will learn
 :Chocolate tempering and crystallization Molded and enrobed chocolate tech
 niques Preparing nut pralines Pistachio praline preparation and applicatio
 ns Ganache preparation and emulsification Marshmallow preparation and choc
 olate applications Truffle preparation and finishing Enrobing and coating 
 techniques Professional finishing\, storage\, and presentation Bonbon Flav
 ors Covered What you'll learn exactly 01 Pistachio Praline 02 Twix 03 Pral
 ine Enrobing 04 Coffee Ganache Bonbon 05 Honey Marshmallow Chocolate 06 Al
 mond Rocher 07 Chocolate Truffle Local & International Experience with Che
 f Issam Antar With over 25 years of experience\, Issam Antar is responsibl
 e for overseeing 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 standa
 rds of excellence. His expertise combines creativity\, precision\, and a d
 eep understanding of the craft\, delivering exceptional quality in every p
 roduct. Issam Antar ABA Chef Previous Next
DTSTAMP:20261110T003537Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Chocolate Bonbon  2 Days
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-463">Chocolate Bonbon  2 Days</a>\nBook Your Spot Now! 
 Master the foundation of professional chocolate work in this essential han
 ds-on class. You will learn how to melt\, temper\, and crystallize chocola
 te manually\, achieving that perfect shine\, snap\, and smooth texture eve
 ry time. You’ll also discover how to mold and decorate chocolate\, creat
 e simple fillings\, and understand how temperature affects the final resul
 t. You will learn:Chocolate tempering and crystallization Molded and enrob
 ed chocolate techniques Preparing nut pralines Pistachio praline preparati
 on and applications Ganache preparation and emulsification Marshmallow pre
 paration and chocolate applications Truffle preparation and finishing Enro
 bing and coating techniques Professional finishing\, storage\, and present
 ation Bonbon Flavors Covered What you'll learn exactly 01 Pistachio Pralin
 e 02 Twix 03 Praline Enrobing 04 Coffee Ganache Bonbon 05 Honey Marshmallo
 w Chocolate 06 Almond Rocher 07 Chocolate Truffle Local & International Ex
 perience with Chef Issam Antar With over 25 years of experience\, Issam An
 tar is responsible for overseeing all aspects of pastry and dessert produc
 tion. He leads a team of bakers and cooks in developing innovative recipes
 \, sourcing high-quality ingredients\, and ensuring every creation meets t
 he highest standards of excellence. His expertise combines creativity\, pr
 ecision\, and a deep understanding of the craft\, delivering exceptional q
 uality in every product. Issam Antar ABA Chef Previous Next
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