Learn from master chocolatiers why almond butter can be the solution to differentiating your creations.
The Almond Board of California is excited to launch its first Almond Butter and Chocolate masterclass, in collaboration with Ecole Chocolat. Instructed by Isabel Garcia Nevett of Garcia Nevett Chocolatier de Miami, Michelle Novosel of Pizzelle’s Confections and T Lawrence-Simon of Cirque du Souffle, this master class is a chocolatier’s guide to learning what you need to know about using almond butter in confections. From formulations to flavor and texture considerations, you’ll gain new knowledge and inspiration to innovate with almond butter as an inclusion in chocolate products.
If you have any questions about almond butter and almonds, please reach out to foodprofessionals@almondboard.com.
To learn more, please visit The Almond Board of California.
