The Innovation Center features 9,000 square feet of space designed to showcase Selmi Chocolate Equipment, Flow Wrappers from TLM, and industrial melting tanks from MCM Massa. Highlights of the Innovation Center include: ∙ Full molding and extrusion line ∙ Selmi comfit panning systems ∙ Vertical and horizontal cooling tunnels ∙ Bean-to-bar processing ∙… Read more »
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.
As North America’s largest selection of chocolate molds, Tomric is constantly working with some of the best chocolatiers in the world. We serve chocolatiers, chocolate makers, and pastry chefs with our line of equipment, packaging, tools, utensils – and over 3300 chocolate molds. Although we provide them with the right tools, the chocolatiers themselves are… Read more »