_0_1933_0_2372_0_2381_0_2443_0_3142_0.jpg "Praline class at sweetART")
_0_1933_0_2372_0_2381_0_2443_0_3142_0.jpg "Preview: Praline class at sweetART")
25. October 2025 - Chocolate making course in Munich, making your own chocolates
_0_1933_0_2372_0_2381_0_2443_0_3142_0.jpg "Praline class at sweetART")
Instructor: Robert Oppeneder
Max.: 10 participants
25. October 2025
Praline course in Munich: Make your own pralines easily and creatively.
A bit of fun, good conversation, and enjoyment are very important in my courses. I ensure that you enjoy learning at "sweetART." We start with a welcome drink, after which you have the opportunity to chat with the other course participants in a relaxed atmosphere and enjoy a wonderful, educational half-day together.
In this praline course in Munich, making your own pralines, you will gain excellent insight into the current development of praline production. Beginners and enthusiasts alike will learn techniques for making two different truffles with various types of ganache, as well as plated pralines with expert processing and coating in dark chocolate, milk chocolate, or white chocolate.
This course includes hands-on hands-on experience; each participant can take their own pralines home with them.
Course starts from 9:00 a.m. to 1:00 p.m. and non-alcoholic drinks, as well as coffee and tea, will be provided.
Max.: 10 participants
25. October 2025
Praline course in Munich: Make your own pralines easily and creatively.
A bit of fun, good conversation, and enjoyment are very important in my courses. I ensure that you enjoy learning at "sweetART." We start with a welcome drink, after which you have the opportunity to chat with the other course participants in a relaxed atmosphere and enjoy a wonderful, educational half-day together.
In this praline course in Munich, making your own pralines, you will gain excellent insight into the current development of praline production. Beginners and enthusiasts alike will learn techniques for making two different truffles with various types of ganache, as well as plated pralines with expert processing and coating in dark chocolate, milk chocolate, or white chocolate.
This course includes hands-on hands-on experience; each participant can take their own pralines home with them.
Course starts from 9:00 a.m. to 1:00 p.m. and non-alcoholic drinks, as well as coffee and tea, will be provided.
Robert Oppeneder one of the most creative and successful pastry chefs of today.
For a period of years he was himself Head Confectioner with Eckart Witzigmann, the Aubergine Restaurant in Munich, Master Pastry Chef in international Hotels such as the Palace Gstaad, Kowloon Shangri-la in Hong Kong and Park Hilton Munich.
Gold medal winner at several international culinary art exhibitions.
(1988–1990) Member of the Hong Kong National Cookery Team as Pastry Chef.
(1992) Founding of the Robert Oppeneder School of Decor and Confectionery Art.
(1995) Author of the book “Einfach Schokolade – Simply Chocolate”, published by the author.
(1997) Publication of the new monthly magazine ”sweet ART“.
(2000) Founder and organisator of the pastry event“Pastry Olympics”.
(2002) Founder and organisator of the pastry event“Pastry of the Year”.
(2002) publication of the new desser book Dessert ART.
(2005) Board member in the German Cooks’ Association (VKD) and Chairman of the German Culinary Committee.
(2006) Member of the WACS Culinary Committee.
(2008) Professional Exam as Chef.
(2008) Chairman of the WACS Culinary Competition Committee.
(2009) Vicepresident of the German Cooks’ Association (VKD).
(2010) President of the German Cooks’ Association (VKD).
(2016) Instructor at the Universität of Malta (Tourism, Traval and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Traval and Culture).