Chocolate tempering solutions

Tempering chocolate is the basic skill a beginner needs to acquire to make 

chocolates.With tempering you can achieve shine , stability and snap in a 

piece of chocolate, or any creation made with it.

You will learn to remper and handle chocolate using-

1. Tabling method

2. Seeding method

3. Mycryo method

Time 1:30- 5:15 pm

  • Tisk
Location
CHOCOLATE ACADEMY™ centre India, Mumbai
Úroveň
Level 1

Učitel

  • Santosh Kumar KotlaChef
Course subscription & info
Úroveň Level 1

Beginner

You are working as a professional or want to start up a business, and you have less or no experience in the field of chocolate.

Need some inspiration? Explore our Callebaut tutorials!
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Location
CHOCOLATE ACADEMY™ centre India, Mumbai

Located ideally in Mumbai, this new CHOCOLATE ACADEMY™ center is a "state of the art" training center. The knowledge of chocolate is dramatically improving, and our CHOCOLATE ACADEMY™ center plays a big part of this new trend in India.
Chefs come from from everywhere to learn more about latest tecniques and new trends for confectionery and pastry. The program set up can cover all the needs from basic to advance courses.
This Academy is fully equipped to suit all the needs requested by the most demanding chefs.
 

Unit no. 802 - 804, 8th Floor, A Wing, 215 Atrium, Next to Courtyard Marriot, M. V. Road, Andheri East Mumbai – 400069
400069 Mumbai
India
Santosh Kumar Kotla
Chef

He is an alumnus of the premier Institute of Hotel Management – Mumbai. He started his career with the Taj Group of Hotels and has worked with hotel chains like Grand Hyatt, Mandarin Oriental hotel group. He was the Pastry Chef for the Michelin starred restaurant, Rasoi in Geneva where he learned the intricacies of fine dining pastry.

Having spent ten years in the industry and over four years in hospitality education he is heading the premier Callebaut chocolate academy centre in Mumbai imparting fine skills of chocolate applications.

and customer support.