Chocolate Skills 2.0 - The next level

Chocolate Skills 2.0 - The next level 

Content of the course:

- Quick recap of tempering methods (theory)

- Chocolate Rochers

- Chocolate pops

- Apricot Pate de Fruit

- Visible inclusion Tablets

- Tablets with freeze-dried fruits

- Salted Caramel Bonbon with a crunch

- Berry Bonbon

- Passionfruit Coconut Bonbon

- Bonbon Sacher

- Hazelnut Spread

- Florentine bar coated with chocolate

(cocoa butter colors and lustre powders will be used for making some of the recipes if not all)

 

Duration: Two days

Timing: 9:30 am to 6:00 pm

 

 

 

 

 

 

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Location
CHOCOLATE ACADEMY™ centre India, Mumbai
Level
Level 2

Teacher

  • Santosh Kumar Kotla : Head of academyChef
Course subscription & info
Level Level 2

Intermediate

You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.

Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.

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 : Head of academy
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.