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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.
Just having delicious, well crafted chocolates is only half the battle. Now you actually have to get people to buy from you so that they can truly understand the difference between you and the mass produced candy you can get at any gas station.
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