Pangyayari > Handmade Pralines

HANDMADE PRALINES Practical course to learn all the techniques of making pralines and chocolates. Chocolate or a praline?
The term praline dates from the late seventeenth century and comes from Praslin, the name of the chef of a French marshal who tried his hand at making a sort of piles of nuts and caramel, covered with chocolate. Consequently, for a long period, the term "praline" identified all those preparations based on dried fruit and caramelized sugar.
But from 1700 the concept of praline has spread progressively to indicate all the fillings encased in thin shell of chocolate. To date, there is no longer a clear distinction between the two words.
You will learn to make small chests of sweetness, discovering the secrets of an ancient art that links the mountains of Veneto to Africa and South America.

Times and prices
Duration: 2 days (14 hours total)
Hours: 9:00 to 13:00 and 14:00 to 17:00
Upcoming Dates: 03-04 October 2015 / 14-15 November 2015
Price: € 390 (IVA included)

For info and registration:
Tel: 3293942298
  • Via Refos 45
    Limana (BL)


Leader in manufacturing products made of chocolate, the director Dr. Mirco Della Vecchia and national president of "CNA alimentare", has received more than 200 worldwide awards.
He founded in 2009 the Italian Master Chocolatiers Academy (Accademia Maestri Cioccolatieri Italiani), which is, today, the most famous chocolate school in the world.
Contacts ng mga kumpanya
Via Refos 45
32020 - limana (BL)
+39 329 39 42 298
Iba pang impormasyon
The school is specialized in creating works of chocolate, detaining 12 guinness world record, and realizing the chocolate sculpture depicting Papa Francesco and donated to the Pope on February 5th, 2014.
In 2015 the company will be committed to the EXPO2015 with 24 days of Show Cooking, themed chocolate.
Schedule ng Expo Veneto

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