Chocolate Making Lavels

Professional Chocolate Making Courses

Chocolate Making Start up Courses

Want to start your own business without too much investment ? Want to learn how to do professional packaging of your chocolates ? Don’t know how to price your chocolates and market them? Then CSDO – the maker of entrepreneur is your savior !!!!!!

Theoretical part:

  • Introduction of chocolates: compound chocolates; chocolates and coverture  and choosing of chocolate
  • Introduction of of mold and essence
  • Difference between hard centre and soft centre
  • Introduction about truffle and dipped chocolates
  • Styles of chocolate packing paper and choosing the paper
  • Knowledge of chocolate making machines
  • Knowledge of making chocolates for production purposes
  • Do’s and dont’s of chocolate making
  • Marketing and costing

Practical part:

  • Practical demonstration of making molded chocolates,(plain chocolate bar, flavoured chocolate bar,  dry fruit chocolate bar, crunchy chocolate bar, butterscotch chocolate bar,   chocolate shells, soft centers : vanilla, coconut : hard centers : coffee, pineapple. walnut chocolate bar :  rum N raisin chocolate bar : roasted cashew chocolates : roasted almonds chocolates : roasted pistachio chocolates)
  • Practical demonstration of making Dipped chocolate (Dutch Macaroons, Ladies Kisses, Rocky Rode Bites, Chocolate Biscuits, chocolate Pie, Peanut Points, Chocolate Grenoble, Almond Supreme, Walnut Cluster, True Heaven Surprise Moments, chocolate pizza)
  • Practical demonstration of making Rocks and Clusters (Peppermint Chromate Sticks, Walnut Chocolate Sticks, Chocolate Peanut Cluster with Walnuts, Fruit & Nutty Cluster, Coffee Cluster with Walnuts, Chunky Cluster, Orange Cluster, Hazelnut Cluster, Pistachio Rocks,Butterscotch Rocks, Cherries in the snow, Snow Rocks Almond Stick, Candid Peel, Butterscotch with Candid Peal Cluster.)
  • Basic packaging of chocolates.

Course fees : Rs. 8,500
Course duration : 2 days

Chocolate Making Professional Courses

Want to start your own business without too much investment ? Want to learn how to do professional packaging of your chocolates ? Don’t know how to price your chocolates and market them? Then CSDO – the maker of entrepreneur is your savior !!!!!!

Theoretical part:

  • Introduction of chocolates: compound chocolates; chocolates and coverture  and choosing of chocolate
  • Introduction of of mold and essence
  • Difference between hard centre and soft centre
  • Introduction about truffle and dipped chocolates
  • Styles of chocolate packing paper and choosing the paper
  • Knowledge of chocolate making machines
  • Knowledge of making chocolates for production purposes
  • Do’s and dont’s of chocolate making
  • Marketing and costing

Practical part:

  • Practical demonstration of making molded chocolates, plain chocolate bar : flavoured chocolate bar :  dry fruit chocolate bar :  crunchy chocolate bar : butterscotch chocolate bar :   chocolate shells : soft centers : vanilla : coconut : hard centers : coffee : pineapple : walnut chocolate bar :  rum N raisin chocolate bar : roasted cashew chocolates : roasted almonds chocolates : roasted pistachio chocolates
  • Practical demonstration of making Rocks and Clusters (Peppermint Chromate Sticks, Walnut Chocolate Sticks, Chocolate Peanut Cluster with Walnuts, Fruit & Nutty Cluster, Coffee Cluster with Walnuts, Chunky Cluster, Orange Cluster, Hazelnut Cluster, Pistachio Rocks,Butterscotch Rocks, Cherries in the snow, Snow Rocks Almond Stick, Candid Peel, Butterscotch with Candid Peal Cluster.)
  • Practical demonstration of making Marzipan (Making Marzipan, Chocolate Covered Marzipan Pistachio Marzipan, Marzipan Truffle Marzipan Flower, Perky Almond, Marzipan Chocolates,Heart Marzipan, Walnuts Marzipan,Apricot Marzipan, Fruit Marzipan, Basic Marzipan)
  •  Practical demonstration of Fondants (How to make Fondants, Chocolate Fondants, Ben-hurButter cube, Fondant Truffles, Walnut Fondants, Chocolate Fondants Nut Cluster, How to color Fondants, Fondants Cluster, Fondants Dipped Fruit, Mocha Fondants)
  • Practical demonstration of Centre Filling (Ganache, Hazelnut Ganache, Vanilla Ganache Lemon Ganache, Caramel)
  • Practical demonstration of making Liqueur Chocolate (Mint Liquor, Rum Liquor, Screwdriver, Almond Liquor, Banana Liquor, Lemon Liquor, Coffee Liquor, Chocolate Liquor, Ginger Liquor, Cherry Liquor Rose Cream Liquor, Pina Colada Liquor, Whiskey Liquor, Strawberry Liquor, Grapefruit Liquor, Mocktail Liquor, All your Honey, Rose Mint Liquor, Orange Colada Liquor)
  • Practical demonstration of making Discs and Bars (Winter Forest, Blossom Trail, Apricot Bonanza, Fruits and Nuts Slice, Colored Sand Chocolate, Luscious Orange Bar, Piece of Mirror, Pink Petals, Dark D’lites, Candy Crisp)
  • Practical demonstration of making Dates Chocolates (Almond & Dates Chocolate, Marzipan Dates Chocolate, Dates & Marzipan Truffle, Candid Peels, Dates Truffle, Caramelized Almond Dates Chocolate, Pista & Apricot Truffle with Dates, Rose Petal Dates Chocolate)
  • Practical demonstration of making Designer Chocolate (Pebbles & Marbles Chocolate, Rainbow Chocolates, Two Tone Chocolates, Strawberry Chocolates, Sinfully Yours Chocolates, Luster Chocolate, Mystic Chocolate, Tattoo Chocolates, Tit Bit Chocolates)
  • Basic packaging of chocolates

Course fees : Rs. 20,000
Course duration : 10 days

Chocolate Making Advance Courses

If you are already in the chocolate business and want to increase your portfolio. We will make you understand the Fineries of Chocolate making.

This Spectacular course takes the chocolate making experience to new and amazing heights.

This level is a combination of all previous levels and the following features:

Theoretical part:

  • Varities of chocolates and how to choose chocolates
  • Types of mold and choosing of mold
  • Types of essence and choosing of essence
  • What are moulded chocolates
  • Knowledge of chocolate making equipments
  • Difference between hard centre and soft centre
  • What is truffle and the difference between basic and advance truffle
  • What are dipped chocolates
  • Styles of chocolate packing paper and choosing the paper
  • Knowledge of chocolate making machines
  • Knowledge of making chocolates for production purposes
  • Do’s and dont’s of chocolate making
  • Marketing and costing
  • Project Report
  • What is Coverture Chocolate
  • Difference between Compound & Coverture.

Practical part:

  • Tempering Coverture Chocolate by Different methods.
  • History of Chocolate, Introduction of Chocolate and Coverture Different method of tempering the chocolate
  • Demonstration of Making Various Fillings like -Orange, Hazelnut, Coconut, Ganache Fondant, Making Plain Hollow & Filled Chocolates
  • Chocolate Fudge(Nutty Fudge, Chubby Bunny, Rocky Road, Monkey Nuts, Liquor Fudge, Bacardi Fudge, Blender’s Pride Fudge, Romanov Fudge)
  • Disc & Bar Chocolate (Dics: Blossom Trail, Winter Disc, Magic Brick. Bars : Fruit and Nut slice, coloured sand Chocolate, Place of Miror, Luscious Orange Bar, Dark D’Lite)
  • Chocolate Delicacy (Basic Caramel, Semi Soft Caramel, Soft Caramel, Chocolate Haze, Cara and Nuts Fantasy, Gingi Nest, Citrus Smoothy, Sharp Shooter, Mocha Divine, Orange Melody, Peanut Delite, Haze Daze)
  • Project Report

Course fees : Rs. 15,000
Course duration : 5 days

Chocolate Bouquet

In this course we teach you how to make unique, hand crafted chocolate bouquets which become great gifts for various occasions. These bouquests are not readily available in the market.

 Practical part

  • Creating a base
  • Choosing the right kind of chocolates
  • Placing the chocolates in the basket
  • Various Bouquest, Mother’s Day Bouquet, Wedding Bouquest, Baby Shower Bouquest, All Occasion Bouquet.

 

Chocolate Packaging

A well defined courses designed as per the latest creativity suitable to the theme & concept with marketing strategies according to client’s budget and taste

Practical

  • Decoration for Platter (Coloring, Edge Decoration, Texture, Bows, Ribbons)
  • Decoration of the chocolates
  • Arrangement of the Chocolates
  • Arrangement of stick-on
  • Shrink wrap of Platter
  • Decoration of Platter
  • Basket Decoration (Coloring, Concept Decoration, Final Packaging, Arrangement of stuff, Finishing)

Course fee : 7,500

Course Duration : 4 days

The Chocolate Project

CSDO project includes knowledge and training on various subjects:-

  • Raw materials – We provide you knowledge of the raw materials required for making chocolates and the source where you can obtain it in best prices.
  • Machinery- In depth machinery knowledge that is required for setting up the enterprise like chocolate machine, packaging information etc.
  • Handouts- Printed material required for making various types of chocolates so that incase of any confusion one can refer those notes when required.
  • Innovative technique- Special techniques are covered in which one can know how to make unique and special chocolates.

 

Project outline

  • Flavored Chocolate – In this course we cover various flavors like basic chocolates, molded chocolates, soft centers, hard centers, Marzipan, Fondant etc.
  • Decorated chocolate – How to decorate chocolate with innovative dressings on the top of chocolate with sugar coating etc.
  • Chocolate packaging
  • Market survey- market survey to see and compare the chocolates and compare the packaging and learning how to develop quality of your chocolate.
  • Cost calculation
  • Learning how to price your chocolate and decide its costing keeping production cost, labor cost, manufacturing

Course Fee –  Nil

Material Fee – 50,000

 Duration – 1 day

 

Chocolate Truffles

Chocolate Truffles is a type of  chocolate confectionary. Truffles are ultimate chocolate delight, and are made out of Cream & Chocolate. Centre part of trufflesis soft whileouter coating is done either with tempered chocolate, cocoa powder, shredded coconut, confectioner’s suger or finely chooped nuts.

Practical part

  • Practical demonstration of making Flavored truffle (Strawberry Truffle, Vanilla Truffles, Green Apple Truffle, Orange Truffle, Pineapple Truffle, Mango Truffle, Lemony Truffle, Peppermint Truffle, Raspberry Truffle, Almond Truffle)
  • Practical demonstration of Nutty-Buddy Truffles (Rosted Almond Truffle, Preline Truffle, Caramelized Almond Truffle, Honey Almond Truffle, Rosted Walnut Truffle, Butterscotach Truffle, Cashew Nut Truffle, Pistachio Truffle, Hazelnut Truffle, Black Current Truffle, Fruit n Nut Truffle)
  • Practical demonstration of Liquor Truffles (Rum n Raisins Truffle, Vodka Truffle, Kalhua Truffle, Whisky Truffle)
  • Practical demonstration of Spicy Truffles (Cappuccino Cinnamon Truffle, Nutmeg Truffle, Cinnamon Truffle, Chilly Flake Truffle, Minty Flake Truffle, Five Spices Truffle)
  • Practical demonstration of Fruit Truffles (Orange Candied Truffle, Pinacolada Truffle, Mango Candied Truffle, Lemony Tangy Truffle, Fig Truffle, Ehite Chocolate Ginger Truffle, Christmas Truffle)
  • Practical demonstration of Tea Truffles (Jasmine Tea Truffle, Camomile Tea Truffle, Green Tea Truffle, Orange Tea Truffle, Lemon Tea Truffle)
  • Decoration On Truffles (Decoration Through Swirl and Piping Technique, Decoration of Traffle with Nuts, Desicated Coconut etc., Decoration of Truffles through Transfer sheets)
  • Presentation of truffles

Course fees : Rs. 7,500
Course duration : 2 days