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Advance Intensive chocolate making course - Online
welcome
Glad to see you
Inventory - Things you need for this course
Few suppliers in Mumbai
Suppliers across cities
Your Course and Tutor
Rakesh Saini
How to use this course
Support Mechanism
Module 1
Types of beans
Types of beans and percentage of chocolate (5:08)
Chocolate Vs Compound (1:17)
Polymorphism of cocoa butter (5:27)
Tempering chocolate (19:19)
Evaluating Temper Check (0:45)
Timings on temper check
Tempering by Seeding Method (4:12)
cleaning molds (1:18)
How to make shells (4:32)
How to lock shells (3:38)
How to de mould chocolates (1:22)
Assignments Module 1
Module 2
sugars (4:57)
water activity and shelf life (6:18)
Crystallization of Ganaches (9:42)
Slabbed method ganache and Filling cavities (10:47)
piped ganache and flavors (12:21)
Piped vs Slabbed Text Module
How to fill complete mould using bowl (4:34)
Exercise 2.1
Frame vs Trays (2:45)
warmer vs bowls (2:55)
Fondant Recipe (5:59)
open chocolates (10:00)
Recipes for open chocolates
Exercise 2.2
Test
Module 3
READ THIS FIRST
Role of molds and cocoa butter and choice of color
how to color cocoa butter (2:44)
Compressor (1:33)
How to use spray gun (3:28)
Hand decorations using cocoa butter (6:43)
filling using bowl method (4:34)
Filling height and skin formation (0:53)
Truffle (3:02)
Brownie Caramel Bar (18:25)
pate de fruit (7:35)
Reading Links
Exercise 3.1
Exercise 3.2
Exercise 3.3
Module 4
Read this first
Important Read before starting recipes
Working with and without Additives
Mojito Ganache (5:52)
Fudge (3:26)
Basil Ganache (4:24)
Thyme Caramel Ganache (7:24)
Making truffles with fruit purees and pulps
dipping truffles (2:31)
Exercise 4.1 Ganache with cream and fruit puree
Exercise 4.2 Ganache with fruit puree only
Exercise 4.3
Exercise 4.4
Exercise 4.5
Exercise 4.6 Refining tempering skills
Module 5
Hazlenut Banana cheesecake (16:38)
Honey Kissed sesame Praline (9:35)
Lust - The ultimate Praline (11:13)
Green Tea Biscuit Ganache (7:17)
Exercise 5.2
Exercise 5.3
Exercise 5.4
Module 6
Finishing your pieces professionally at back (4:38)
Ganache Test
Tempering Test
Storage and transportation
Licences
Pricing
Marketing and Selling
Exercise for Marketing
Practical Test
Lust - The ultimate Praline
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