Professional Chocolate Making Courses (Level 2)

Theoretical part:

  • Types of chocolates and choosing of chocolate
  • 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

Practical part:

  • How to melt chocolate
  • How to temper chocolate
  • 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 truffle
  • Practical demonstration of making ganache
  • Practical demonstration of setting ganache
  • Practical demonstration of making balls
  • Practical demonstration of dipping balls
  • Practical demonstration of decorating truffle balls
  • Practical demonstration of making dipped chocolates ( Dutch macaroons , ladies kisses , rocky rode bites , chocolate biscuits , chocolate pie , chocolate Grenoble , peanut point , almond supreme , walnut cluster , true heaven , surprise moment , chocolate pizza )
  • Presentation of truffles
  • Basic packaging of chocolates

Course fees : Rs. 10,000
Course duration : 15 hrs./ 6 days