Basic, Advance & Professional Chocolate Making Workshop

During course following points will be discussed :

• All Scientific concepts will be explained during the workshop

Chocolate making techniques like :

• Crystallization
• Ceasing
• Tempering
• Setting timing of chocolates
• How to avoid water droplets on chocolates
• Dipping
• Molding
• Chocolates without molds i.e. Hand Rolled chocolates.
• Working at Right temperatures.
• Finishes for Metallic chocolates & Truffles (Golden,Copper & Silver)
• Coloring & Dusting techniques for molded & handmade chocolates with proper technique.
• Recipe techniques with variations wherever possible.
• Marketing ,Costing & Packing methods.

What you will learn :

• Ferrero Rocher
• Raffaello
• Special Sugar free Chocolates
• Gregnotine
• Different types of Designer Chocolate Cookies
• Different types of Truffle
• Liquor Chocolates
• Shimmer Chocolates
• Liquid , solid & different types of soft filling
• Marshmallow Chocolates
• Pan masala Chocolates
• Caramel Chocolates
• Chilly shots
• Designer chocolates
• Kit-Kat
• Cranberry truffles
• Orange candy
• Bounty
• Bournville bars
• Medicated Chocolates
• Choco baskets
• Different Types of Modak
• Double decor Jim-Jam
• Choco-Mawa balls
• Rum Balls
• Liquor filling (Liquid filling like Rum,Wine ) or any liquid filling.
• Uses of different flavors & different colors.
• Different varieties of Indian & International Chocolate bars.
• Different types of Dairy milk (Silk,crunchy,Fruit & nut )
• And many more different types