This level covers Pralines,ganaches, caramels, fudges, pate de fruits and more. This level expects you to know tempering of chocolates and temperatures points. Basic Level chocolate making at 32 degree or equivalent is required. There are no compounds used in this level.
What you will learn:
Professional finishing techniques – right from making shells and locking them
Use of texture sheets and transfer sheets, correct procedures of their usage
Spraying techniques with colored cocoa (understanding proportions and temperatures for spray)
Moulding and enrobing techniques
Moulded and bulk production techniques
Learn unique infusions
Use of additives in chocolates and fillings.
Home and commercial production processes.
Some of the flavors:
Mandarin Pate de fruit
Honey kissed Sesame Praline
What you get
Recipe book to take home with variations and combinations suggestions
Box of chocolates made by you
Guidance on finding right suppliers, licenses and setting up business
There is no need to bring anything except an apron for yourself.
Course fee: 14500/- Mumbai
Course fee: 17500/- Out of Mumbai
Duration: 2 days – 10am – 6pm
Dates: Check Schedule page
Register online by paying debit/credit card: Advance required 4500/-
Register Online and Pay by Bank Deposit and NEFT – following the link below