Learn how to create some of the most interesting cake recipes in an all-hands-on class.
The following recipes will be covered in the class
(Components of each recipes are mentioned below the recipe)
1. Belgian chocolate gateau
(Chocolate sponge, Callebaut ganache, Chocolate glaze)
(Sacher sponge, Apricot Marmalade, Chocolate ganache, glaze)
3. Entremet chocolate and acid
(Acidic fruit compote, Chocolate mousse mix, crunchy insert, Caramel mirror glaze)
4. Entremet strawberry and coconut
(Strawberry cremeux, coconut insert, hazelnut dacquoise base)
5. Gateau Basque
(Pastry cream, mix berry compote, gateau Basque dough)
6. French Opera
(Almond joconde sponge, coffee butter cream, dark chocolate ganache)
Tea time cakes
1. Apple blueberry streusel cake
(Creaming method batter with granny smith, and blueberries topped with streusel)
2. Pistachio and Raspberry cake
(Piaschio cake batter with a raspberry gellan insert)
3. Litchi and Strawberry cake
(Tropical fruit cake with litchi and strawberry )
4. Callebaut Gold financier
(Tea time cakes will be divided amongst the teams, one recipe per team)
(An all-time french favourite tea time bake made with Callebaut gold)
Students will be working in teams of 2 and most components of the recipes will be done individually by students.
- Santosh Kumar KotlaChef
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.
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.
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.