Chocolate Making Course Intermediate Level


Textured chocolatessprayed chocolatesPate de Fruitschocolate barksThyme ganache







This level covers Pralines,bonbons,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:

Crystallization of ganaches by various methods, in depth

Understanding water activity and its effect on recipe shelf life

Moisture migration and fat migration discussion.

Role of sugar and humectants in chocolate.

Use of additives in chocolates and fillings. Enhancing shelf life.

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

Home and commercial production processes.

Some of the flavors:

Mandarin Pate de fruit

Mojito Ganache

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