Chocolate making course – this is NOT A DEMO class. You will make your own chocolates in cut and molded category. This is hands ON and interactive class. 
Workshop proceeds with lot of techniques mentioned below:

• 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

Learn best practices (dos and don’ts) in chocolate making

Recipes shared upon completion of course: Hazlenut Walnuts, Nutty Coffee Gianduja, Indian Samosa, Tangy Strawberry, Lemon twist, Dark fantasy, Green goddess, Sunny summer, Mango mania & Orange Dilemma.