Share 'Artisan Confections and Candies w/ Jean-Marie Auboine'
Using traditional techniques and quality products, and emphasizing shelf life, students will make Praliné paste, Chocolate bars, Creative lollipops, Fruit Jellies, Chocolate Spreads, Sugar Candies, Gummy Bears, Licorice Rolls, Nougats, Flavored Marshmallows, Fudges and Soft Salty Caramels.
For more information visit the ICE web site or click here to register.
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