Take your holiday goodie trays to the next level with filled chocolate bon-bons. Discover the basics of tempering chocolate to use for decorations and filled bonbons.
Bring to class 1.5 or 2 quart microwaveable plastic bowl, thermometer suitable for chocolate, small spatula, hair dryer, wear slip resistant shoes and be sure to bring an apron. Chocolate is messy!
Saturday, Oct. 31, 2020
Jack J. Huck Continuing Education Center, Room 104
301 S. 68th St. Place, Lincoln, NE
Course Number: LLLX-1654-CEFA
More information on how to register.
For more information, contact Nancy Holman at email@example.com; 402-437-2712; or 800-828-0072, ext. 2712.