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Intensive chocolate making course - Online
welcome
Glad to see you see!
Inventory - Things you need to keep handy during six weeks
Few suppliers in Mumbai
Suppliers across cities
Your Course and Tutor
Rakesh Saini
How to use this course
Group Questions & Topics
Group Questions
week 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)
Assignment week 1
Week 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)
How to lock shells (3:38)
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
Week 3
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
Week 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
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
Week 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
Week 6
Practice
Finishing your pieces professionally at back (4:38)
Ganache Test
Tempering Test
Storage and transportation
Pricing
Licences
Marketing and Selling
Feedback
how to coat truffles (2:31)
Exercise 5.3
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