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.

This course is just perfect to start your own chocolate career.

What you will learn:

• Understanding difference of compounds and couvertures.

• Chocolate origins - from bean to bar.

• Chocolate handling, storage.

•  Working with the right temperatures.

• Chocolate techniques: Crystallization, Dipping and molding.

•  Application of couverture to make chocolates like truffles, molded pralines, and various ganache’s.

• Creative filling combinations.

• Colorful spraying/dusting techniques for coloring molded chocolates

• Finishes for truffle

• Patterns for chocolates.

• Recipe techniques with variations wherever possible

• Knowledge on mass production

• .Storage techniques.

Also, learn to make:

• Barks and blocks
• Rougher’s
• Caramels and Ganache’s
•  Bars and Bites
• Truffles and Molded chocolates
•  Hand enrobed chocolates
• Pate de fruit (gummies)

Fee structure

Total Fee : 15000/- + Tax

To Book now click here