2-5 Sep 2024
MCEC Melbourne

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.

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