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3 Months Master Chocolate Program Online
welcome
Glad to see you
Inventory - Things you need for this course
Few suppliers in Mumbai
Suppliers across cities
What you need for first and second quarter
Group Discussion and common things
Your Course and Tutor
Rakesh Saini
How to use this course
Support Mechanism- how to contact me
Month 1
Types of beans
Types of beans and percentage of chocolate (5:08)
Chocolate Vs Compound (1:17)
Types of chocolate
Polymorphism of cocoa butter (5:27)
Tempering chocolate (19:19)
Evaluating Temper Check (0:45)
Tempering by Seeding Method (4:12)
Timings on temper check
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
Assignment for business part (5:12)
Check your knowledge on tempering
Month 1 - second part
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)
Exercise 2.2
Recipes for open chocolates
open chocolates (10:00)
Test 2.1
Test 2.2
Test2.3
Business exercise 2.1
Business exercise2.2
Month 2 - Part 1
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)
More designs
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
Business exercise 3.1
Month 2 - Part 2
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
Month 2 - part 3
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
Month 3 - part 1
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
Exercise 2.1
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