Innovative styles of presentation
Festive chocolates aim to equip you with new flavors and innovative presentations.
Time to impress your customers and friends.
This course covers three recipes
1. Coconut thins with Rose cardamom ganache
2. Kesar Mango ganache with caramelized almonds
3. Date strips with orange ganache.
Course is delivered with video instructions and text based recipes.
Rakesh Saini is internationally qualified chocolatier
and sugar artist. He started his career in London and been in industry
for last 19 years. He travels across India and abroad to teach.
He has authored book on cupcake designs and writes for various magazines and journals. He is Majorly into consulting and teaching.
Certified Professional Chocolatier
Certified Master of Chocolate Flavors
Certified Bean to Bar Maker
Certified Sugar Artist