The client is a hotel which buys chocolate and compounds from abroad and processes them to bars, praliné etc.
- Improve the chocolate temper process by hand, develop new products, new ideas for products, show new technologies, e.g.: Marzipan, Fondant, different fillings, confits, macarons, improve decorating the cakes.
- Show what it needs for a small chocolate production, from bean to bar.
- Show how a small melanger works for a small production.
- The responsible persons can make chocolate temper by hand
- Many products shown
- How to make a kind of marzipan products
- How to make fondant
- A wide range of confits with and without filling
- Some ideas for decorating the cakes