7 September 2018
SIGN UP NOW for this upcoming class titled Beyond Bean-To-Bar where Artisan / craft chocolate makers will be challenged and inspired to explore new product ideas using craft chocolate.
Many bean to bar craft chocolate makers have been solely dedicated to manufacturing and marketing chocolate bars or bars with inclusions. This is great. However, craft chocolate, especially 70% two ingredient single-varietal chocolate made in a melangeur can be the toughest and most competitive segment in the chocolate marketplace. The purpose of this class is to teach basic techniques for turning small batch craft chocolate into a variety of confections, to broaden your production scope and increase your sales and margins.
Participants are encouraged to bring current chocolate products with them to the class (including bars) for tasting and review by class instructor Jean-Marie Auboine. Over a tree day period, this class will cover the production of French Biscuits, panning products using the FBM Pann30, and moulding and enrobing using an FBM enrobing belt and FBM cooling tunnel.
TCF Sales is pleased to announce that this valuable class is sponsored by Italian manufacturer FBM. TCF offers their full line of automatic continuous tempering and moulding machines, bean to bar machines, and vertical and horizontal cooling solutions.
Contact us to learn more about this upcoming class. Discounts available for FBM equipment owners and prospective customers!
"The Confectioner's Friend"
512-201-4443 or 877-777-6982 Toll