Chocolate Skills 2.0 - The next level

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

 

 

 

 

 

 

  • 打印
地点:
CHOCOLATE ACADEMY™ centre India, Mumbai
水平
Level 2
Course subscription & info
水平 Level 2

Intermediate

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.

Need some inspiration? Explore our Callebaut tutorials!
Discover tutorials
地点:
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
India