To become a professional Chocolatier, one should have a complete understanding on the stages involved in producing chocolate, different properties such as cocoa butter, types of chocolate & tempering techniques.
This course is suitable for those planning to start their own chocolate business. In this course, students will be taught the theories on the stages involved in chocolate making, the principals of tempering, modern decorations on chocolates using texture sheet & transfer sheets, dipped pralines, molding & framing. Participants will be taught from basic truffles, Rochers, barks, to French Bonbons, truffle shells, chocolate salami & lollipops. Various flavours will be introduced too. Our expertise will also discuss on shelf life of the products, storage & packaging options.