Diwali Gifting (Recipes and packaging) with Chef Avijit Ghosh
Learn how to create recipes which are ideal for gifting along with packaging ideas with Chef Avijit!
- Callebaut Single Origin Arriba chocolate, almonds and Medjool dates
- Callebaut White chocolate, pistachio, orange peel and rose petal
- Callebaut single origin Sao Thome, Pine nuts, blueberry and apricot
- Callebaut gold, hazelnut, cranberry and salted caramel crispearls
- Callebaut 811 rosemary, sea salt, pink pepper and chocolate pearls
- Callebaut milk chocolate, goji berries, cardamom and blackcurrants
- Callebaut gold and candied ginger
- Callebaut white chocolate, turmeric and candied mango
- Ginger praline
- Milk chocolate caramel
- Gianduja espresso and almond
- Pistachio apricot and chocolate
- Chocolate chip and peanut butter cake
- Candied orange, almond and milk chocolate cake
Chocolate almond cakes
- Callebaut Gold
- Callebaut Orange
- Callebaut Strawberry
- Callebaut Gianduja
Chocolate panned nuts
Dates - 29th, 30th August 2018
Fees - 18000 INR/-
Time - 9am - 6pm
The class will be a demo hands-on where each student will get an opportunity to work with recipes.
We would also be showing how to pack these creations and how to present them.
You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.
Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners 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.