Overview:

ARTISAN CHOCOLATE & CONFECFECTION - FOUNDATION SKILL 1.0, INTERMEDIATE SKILL - 2.0 

If you love making chocolates and want to expand your confectionery knowledge, then joining this workshop would be just perfect to fulfill your desire. Learn to work with the right techniques. Possibilities and variations are endless.

Start Your Chocolate Career with Confidence

This course is perfect for aspiring chocolatiers who want to build a solid foundation in the art of chocolate-making.

What You Will Learn

1. Chocolate Basics

   • Understanding the difference between compounds and couvertures.
   • Exploring chocolate origins: From bean to bar.
   • Proper chocolate handling and storage techniques.

2. Working with Chocolate

   • Mastering the right temperatures for chocolate work.
   • Essential techniques: Crystallization, dipping, and molding.

3. Creative Applications

   • Using couverture to make truffles, molded pralines, and various ganaches.
   • Crafting creative filling combinations.
   • Learning colorful spraying/dusting techniques for mold coloring.
   • Finishing touches for truffles and creating unique patterns for chocolates.

4. Production and Storage

   • Recipe techniques with adaptable variations.
   • Insights into mass production for commercial success.
   • Proper storage techniques to maintain quality and freshness.

What You’ll Create

In this course, you’ll also learn to make:

• Barks and Blocks
• Roughers
• Caramels and Ganaches
• Bars and Bites
• Truffles and Molded Chocolates
• Hand-Enrobed Chocolate

Fee structure

Total Fee : 20000/- + Tax

To Book now click here