PMCA Premium Chocolate Centers course

摘要

Twenty students completed PMCA's Premium Chocolate Centers course held in June at Gertrude Hawk Chocolates. Chef Peter Greweling, instructor of baking and pastry arts at the Culinary Institute of America, and Mark Heim, research fellow and innovations team leader at the Hershey Company, provided instruction. Students were able to make many types of centers including fondants, cremes, croquants, sugar crust, gianduja, meltaways, pates de fruit and ganache.