Qsdge9jtqfkkqv1otbof

(1) Advance Intensive chocolate making course - Online 15th Oct to 24th Nov 2018

learn the science of chocolate making

Start date: 15th Oct 2018

End date: 24th Nov 2018

Features:
Online - Tutor led course (Tutor will remain with you for 6 weeks via whatsapp group)
6 weeks
Covers contents of offline level 1 and level 2
Self study material.
Practicals and Exams (online)
You have to finish modules on deadlines.
Limited spaces.


Curriculum:

Key Areas covered in this course:

  • Tempering chocolate by seeding method
  • Tempering chocolate by tablering method
  • Understand crystallization of Ganaches
  • Understand importance of temperature and crystallization points in chocolate.
  • Understand different types of fats in chocolate and why it is important to stabilize fats.
  • Demonstration of good and bad tempering, avoiding surface shrinking
  • How to check consistency by touching and pouring method
  • Learn correct ways of chocolate melting, understanding effects of humidity, room temperature and refrigerator temperature
  • Dealing with common problems faced in humid and tropical climate – how to avoid sweating of chocolates
  • Learn to add flavours
  • Learn to colour chocolates
  • Understand various types of moulds and equipments
  • Learn mould filling methods
  • Learn bulk and cut methods for chocolate making [ time saving methods]

Learn filled chocolates in popular categories:

  • Pralines
  • Soft centers
  • Fruit pastes
  • Truffle
  • Bulk cut pieces
  • Liquid adding techniques

Part 2

Crystallization of ganaches by various methods, in depth

Understanding water activity and its effect on recipe shelf life

Moisture migration and fat migration discussion.

Role of sugar and humectants in chocolate.

Use of additives in chocolates and fillings. Enhancing shelf life.

Professional finishing techniques – right from making shells and locking them

Use of texture sheets and transfer sheets, correct procedures of their usage

Spraying techniques with colored cocoa (understanding proportions and temperatures for spray)

Moulding and enrobing techniques

Moulded and bulk production techniques

Learn unique infusions

Home and commercial production processes.

Some of the flavors:

Mandarin Pate de fruit

Mojito Ganache

Honey kissed Sesame Praline

Banana hazlenut cheesecake

Brownie caramel chocolate bar

Total 10 recipes in part 2


Your Instructor


R Saini
R Saini

Rakesh Saini is internationally qualified chocolatier and sugar artist. He started his career in London and been in industry for last 15 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


Class Curriculum


  Your Course and Tutor
Available in days
days after you enroll
  schedule of course
Available in days
days after you enroll

Frequently Asked Questions


When does the course start and finish?
The course starts 13 Aug 2018 and ends 21st Sep 2018. It is a part time self-paced online course - however time bound deadlines will be there. Once finished lessons remain with you for lifetime.
How long do I have access to the course?
Discussions and practice sessions cease after the course end date. However you continue to have access to your text and videos notes. Which you can login anytime after the course and see. You will have email support from the tutor.
What if I get Stuck in course?
Tutor will remain with you for 6 weeks via Whatsapp Group
If the Materials are readily Available
Yes most of the materials are easily Available. Even if you are in remote area, things are available in online market spaces.

This course is not open for enrollment.