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

  • Imprimir
CHOCOLATE ACADEMY™ centre India, Mumbai
Level 1
Inscrição e informações sobre o curso
Data Level 1


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!
Descubra tutoriais
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