All About Chocolate- 3 Days Course


Course timing
Monday 12th December – Wednesday 14th December 2022 (9 AM to 4 PM)

Introduction to course

This course will introduce learners to the art, craft and science of handling and working with chocolate. Learn to process various couverture, chocolate tempering methods, the right technique of handling ganache, chocolate truffles, filling molds, decorating, storage and extending shelf life.

 What techniques you will learn

  • Tempering Chocolate
  • Chocolate truffles
  • Using moulds
  • Decorating with chocolate