Sculpted fruit

Zalina Borisova
Seats 7 left
RUB 24,500
19 - 20 October

Sculpted fruit


Training program


The program is designed for 2 day and includes:

Preparation of fillings for each type of dessert: berry, nut, fruit gels, coulis, compote, praline using classical technology


- working with textures: training in techniques for working with various types of thickeners and the rules for combining them - preparing ganaches without chocolate


- fruit molding


- study of sculpting techniques without the use of special forms


- work with cocoa butter, chocolate and kappa coating


Each participant will work on 5 main positions:


- pistachio - almond - pear - blueberry - hazelnut


Bonus: in addition, students will learn how to assemble dessert tarts:


- rose-raspberry-strawberry tart - mango flower tart


All materials, tools and detailed technical maps are provided by the school and are included in the tuition fee!



Zalina Borisova - confectioner-teacher, founder of the Zalina Borisova Confectionery studio, author of master classes on cream floristry using Korean technique and case desserts.

Education: Korean Design Cakes Art / KDCAA Master Instructor School of Olivier Bajart.  Perpignan, France.

Confectionery studio "October 21" Alexandra Nozdracheva.  Riga, Latvia.  Cream floristry workshops.  Berlin, Germany.


*Reservation of a place occurs only on an advance payment.


Prepayment for all courses - 10,000 rubles.

In case of cancellation of the reservation, no refund will be given.

If a course is canceled by the school, the prepayment is either transferred to another course or refunded in full.