At the beginning of the course we will get to know the different tools. We heat or heat white milk and dark chocolate. We use extrusion and molding techniques. In addition, some of the chocolates are colored with cocoa butter. Students will receive a small box (approx. 10 pieces) of confectionery to take home.
About Jarko - the Doer
I grew up in Saarijärvi surrounded by flour sacks and wagons.
As the youngest in an entrepreneurial family, entrepreneurship became familiar and part of life when it was small.
After graduating as a baker I worked at different bakery companies. The-job trained as a teacher and now I've worked 16 years as a teacher baker-confectioner.
The “seed” of entrepreneurship has germinated for years and now it is time to sow know-how in the form of courses and pastries.
The cozy rooms are built on the ground floor of our detached house in Haukkamäki.