3 Months Master Chocolate Program Online

Duration: 3 Months.

Start/End time – At your pace. Then why 3 months? Whenever you start from that point. And even if you don't finish in three months. No rush, course remains with you for life. 3 Months is to discipline your time and schedule.

Features:
Online - Tutor led course (Tutor will remain with you via messaging feature in the course)
Mix of Step by step video lessons, articles and text lessons

Self-study material.
Practical’s and Exams (online) Optional, if you don’t want to attempt completely your choice
you have modules for assessment.

Curriculum for 3 months:

A very systematic approach, starting from basics to mastering the art.

Key Areas covered in this course:

Basics – Mastering the tempering

Types of beans, how chocolate is manufactured, process overview. Percentage of chocolates.

Polymorphism of cocoa butter- why tempering is required? In depth

Understand different types of fats in chocolate and why it is important to stabilize fats.

Tempering chocolate by seeding method, Tempering chocolate by tablering method, How to evaluate temper check and what are key temperatures and points on the temper check.

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

How to clean moulds, how to create shells, how to lock shells, how to demould.

Open recipes for nut clusters and Florentine bites.

Advance:

Understand water activity and shelf life –in depth this will help you develop long life recipes.

Role of sugar and humectants in chocolate.

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

French and swiss at par international recipes

Ganaches

Crystallization of ganache by various methods, in depth

Moisture migration and fat migration discussion.

Ganache with fruit purees

Ganache with liquids eg liquors

Decorative pieces and Finishing techniques

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.

Bonbons, pralines, caramel and fudges

Couverture recipes across bonbons, pralines, caramel and fudges

Mandarin Pate de fruit

Mojito Ganache

Honey kissed Sesame Praline

Banana hazelnut cheesecake

Brownie caramel chocolate bar

Truffles

Basil

Thyme caramel

Lust – Ultimate praline

Green Tea biscuit bonbon

All above recipes with clear video step by step instructions.

+ More recipes in text format for you to make and practice

Licenses, Marketing and budgeting & storage

Necessary licenses and how to start with basics

Storage and transportation

How to price your recipes and bonbons

Budgeting and forecasting

Marketing and selling

Exercises & Test

Lot of exercises and test for you to evaluate your progress.