Easter Chocolate Egg and Bonbon Making




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Take home chocolate eggs, and seasonal bonbons with colorful spring finishes that look professionally decorated, while learning basic molding, filling, and decorating techniques. Aysenure Cakmak is a Pastry Sous Chef with extensive experience in luxury desserts, artisanal chocolate, and viennoiserie production. She is passionate about quality, creativity, and consistency.
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Class Details

1 Session(s)
Weekly - Tue

Location
Aspen Campus

Instructor
Aysenur Cakmak 

Tuition:  $59.00

Registration Closes On
Tuesday, March 23, 2027 @ 4:00 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
3/23/2027 - 3/23/2027 Weekly - Tue 04:00 PM - 06:30 PM Aspen, Aspen Campus  Map Aysenur Cakmak 

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