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

-  Pate de Fruit

- Tablets with freeze-dried fruits

- Tablets with Seeds and cocoa nibs

- Salted Caramel Bonbon with a crunch

- strawberry balsamic ganache

- Passionfruit Coconut Bonbon

- Bonbon Sacher

- Cacaobarry Saint Domingue cut ganache 

- Florentine bar coated with chocolate

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


Duration: Two days

Timing: 9:30am to 6:00pm







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CHOCOLATE ACADEMY™ centre India, Mumbai
Level 2


  • Yatik ShirdhankarChef
Course subscription & info
Nivel Level 2


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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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
Yatik Shirdhankar

Junior Academy chef

Culinary connoisseur with over 10 years of experience with renowned brands such as Taj, Ista, Hyatt hotels, Al Khozama and Patisserie named Bubo known for its Gastronomic extravaganza in Relais Desserts. Passionate and Down to earth individual with an immaculate experience in chocolate field and constant inclination towards learning and innovation. loves to talk chocolates and share the wide experience in the culinary field, through a no nonsense approach towards work and profession.