Full capacity
Time
Viernes 27, 18:00 a 20:00
Venue
Le Cordon Bleu Madrid - Ctra. Pozuelo-Majadahonda (M-515) Km. 1,800 Pozuelo de Alarcón, Madrid, 28223
During the interactive workshop, participants will enter the world of tempering chocolate and will discover the complexities and physical-chemical reactions of the crystallization process to obtain bright, crispy and lasting results.
