This course is suitable for anyone who wants to start a career in chocolates and have a great passion for chocolate making.No prior knowledge essential.
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Recipe booklet with the well-described procedure
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We use premium ingredients like couverture chocolates and after class support is provided.
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Prior knowledge about chocolate is not necessary. Anyone with great passion and eager to learn can attend.
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Students need not to get any materials, as everything will be provided including the tools and aprons. It is a complete hand on experience of chocolate making.
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we begin to introduction to various types of chocolates, visuals of Bean to the bar.
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the details of the course are as follows:
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Bean to the bar- Visuals
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Flavour pairing and different filling for the chocolate-understanding the types of chocolate and the flavour that goes well with that.
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Artisan chocolates
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Understanding different types of chocolates
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Tempering techniques and its types
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Bonbons-casting and filling
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Apricot pate-de fruit- a confectionary that part of the sweet spread on a dessert table
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Bonbons-crunchy caramel, peanut butter, very berry, vanilla bean
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Enrobed chocolates, Pralines, fudge.
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Storing and packing techniques. understanding the chemical component of the chocolate and to increase the shelf life of the various filling that goes with that.
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Intro to costing and pricing.