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.
Recipe booklet with the well-described procedure
We use premium ingredients like couverture chocolates and after class support is provided.
Prior knowledge about chocolate is not necessary. Anyone with great passion and eager to learn can attend.
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.
We begin to introduce to various types of chocolates, visuals of bean to the bar.
The details of the course are as follows:
Bean to the bar- visuals
Flavour pairing and different filling for the chocolate-understanding the types of chocolate and the flavour that goes well with that.
Artisan chocolates
Understanding different types of chocolates
Tempering techniques and its types
Bonbons-casting and filling
Apricot pate-de fruit- a confectionary that part of the sweet spread on a dessert table
Bonbons-crunchy caramel, peanut butter, very berry, vanilla bean
Enrobed chocolates, Blue berry marshmallows
fudge.
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.
Intro to costing and pricing.