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Confectionery
ConfectioneryWilliam Angliss Institute offers a range of courses in confectionery.
Discover the magic of creating your own gourmet ice cream and sorbet, from a basic anglaise and fruit syrup, to an exquisite array of traditional and contemporary flavours.
Published in
Confectionery
Learn the components and methods of making chocolate couverture and the different methods of hand tempering, and learn about a range of different types of chocolate.
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Confectionery
This course will provide an insight into the manufacture of aerated confections - marshmallow, nougat and honeycomb.
Published in
Confectionery
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