Tempering & Chocolate Decorations 1.0
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.
On Day 1 of this course, you will learn to temper and handle chocolate using:
1. Tabling method
2. Seeding method
3. Mycryo method
Day 2 of this course will cover how to make the following decorations that will help add a 'Wow' factor to your desserts:
- Chocolate cigars
- Chocolate fans
- Chocolate feathers
- Chocolate spirals
- Plastic chocolate ( Flowers using plunger cutter)
- Use of cocoa butter colors in chocolate garnishes
Fees - 5000 INR
Timings: 1pm to 5pm for both days.
Fees includes chef jacket for the class , recipe booklet and tea/coffee.
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.
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.