Session Information
14-Sep, 11:00 - 11:45
Golden Praline
Innovation in Patisserie Stage
Jodie will demonstrate how to use various textures in praline/bon bons to enhance Callebaut caramel chocolate flavours, with the addition of a fresh oozy caramel, fresh macadamia praline, crunchy buckwheat and a dash of Maldon sea salt.
