Professional Chocolate Making Courses (Level 6)

Be mesmerized with new and amazing chocolates that we offer to teach our students so that they can setup a very lucrative business right from the comfort of their homes.

Theoretical part:

  • types of chocolates and choosing of chocolate
  • types of mold and choosing of mold
  • types of essence and choosing of essence
  • knowledge of chocolate making equipments
  • what are moulded chocolates
  • difference between hard centre and soft centre
  • what is truffle and the difference between basic and advance truffle
  • what are liqueur chocolates and how to handle them
  • what are dipped chocolates
  • what are designer chocolates
  • what are centre fillings and types of centre filling
  • how to select dates and handling of dates
  • what is choco deco and how to make your chocolate look irresistible
  • what is marzipan and various ways to use marzipan
  • what is fondant and various ways to use fondant
  • what are discs and bars
  • what is hot chocolate
  • how to increase the shell life of your truffles and how to decorate them professionally
  • what is fudge and what to do and not to do while making professional fudge
  • styles of chocolate packing paper and choosing the paper
  • knowledge of chocolate 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
  • 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 )
  • practical demonstration of centre filling ( ganache, hazelnut ganache, vanilla ganache, lemon ganache, caramel )
  • practical demonstration of making marzipan chocolates ( making marzipan, chocolate covered marzipan, pistachio marzipan, marzipan truffle, marzipan flower, perky almond, marzipan chocolates, heart marzipan, walnut marzipan, apricot marzipan, fruit marzipan, basic marzipan )
  • practical demonstration of making fondant chocolates ( how to make fondant, chocolate fondant, butter cube, fondant truffles, walnut fondant, how to color fondant, Ben-hur,  mocha fondant )
  • practical demonstration making rocks and clusters ( pepperment chcolate sticks, walnut chocolate sticks, chocolate peanut cluster with walnuts, fruit n 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 discs and bars ( winter forest, blossom trail, aricot 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 liqueur chocolate  ( mint liquor, rum liquor, screwdriver, almond liquor, lemon liquor, coffee liquor, chocolate liquor, ginger liquor, cherry liquor, rose cream liquor, piña colada liquor, whiskey liquor, strawberry liquor, grapefruit liquor, mocktail liquor, all yours honey, rose mint liquor, orange colada liquor )
  • mixing of colors and practical demonstration of making designer chocolates
  • practical demonstration of making dates chocolates ( almond and dates chocolates, marzipan dates chocolates, dates and marzipan truffle m candid peels dates truffle, caramelized almond dates chocolates, pista and apricot truffle with dates, rose petal dates chocolates )
  • practical demonstration of choco decoration ( petal effect, M-effect, swirly line effect, web effect, sesame biscuit, check effect, tattoo biscuit, lotus flower effect, nutty buddy effect, triple layer wheel effect, wave effect and sharing )
  • practical demonstration of making hot chocolate ( hot chocolate, frothy hot chocolate, chocolate float, rose pistachio hot chocolate, white chocolate with cinnamon, true hot chocolate, Mexican hot chocolate, double hot chocolate )
  • practical demonstration of professional truffles ( see professional truffle course curriculum)
  • practical demonstration of professional fudge ( nutty fudge, chubby bunny, rocky road, monkey nuts, liquor fudge, Bacardi fudge, blenders pride fudge, Romanov fudge )
  • presentation of truffles
  • presentation of dates chocolates
  • basic packaging of chocolates
  • project report

Course fees : Rs. 35,000
Course duration : 57 hrs./ 18 days