In this class for pastry and chocolate professionals, executive pastry chef Kriss Harvey will focus on the creation of innovative molded and enrobed bon bons, snacking bars, dragees, caramels, layered ganaches and pralines, as well as colored chocolates and long shelf life technology of ganaches.

Tomric is thrilled to be partnering with acclaimed pastry chef Jérôme Landrieu to bring you Colorful Confections, the next installment in our series of renowned professional chocolate training courses.

We’re excited to announce a special 3 day training session with Chef Ewald Notter, to help open our new facility dedicated to Selmi Chocolate equipment and professional training – the Chocolate Innovation Center.