Chocolatier Programme

Introduction to chocolate theory and tempering. In this class, you will create individual garnishes and chocolate bon-bon with an assortment of soft-centered fillings. You will be learning to make your own cocoa butter transfer sheets and our signature Chocolate Flower. Further, hone and develop your skills in chocolates and pralines. This class will cover a variety of modern ganaches, enrobed chocolates, panning and more. Learn how to spray cocoa butter color and art of laminated fillings. You will also take home your chocolate creations to enjoy with your family and friends.

WHAT YOU WILL LEARN:

  • History about Chocolate
  • What is Tempering and Crystallization of Chocolate
  • Techniques of making a Chocolate Flower
  • Creating your own Garnishes using Different Techniques
  • Making your own Transfer Sheets
  • Making BON-BON with Modern Assorted Flavours
  • How to make long Shelf Life Filling
  • Learn all about Enrobing
  • How to spray Cocoa Butter
  • Panning Technique

SOME FLAVORS YOU MAY CREATE

  • Soft Caramel
  • Matcha and Lime BON-BON
  • Turmeric and Saffron
  • Classic Gianduja
  • Fruit  Flavour Double Texture Chocolates
  • Cappuccino and Cinnamon Spiced

WHAT WILL BE PROVIDED

  • Aprons
  • Chef Cap
  • Recipe booklet
  • Certificate Of Participation

WHAT TO WEAR

You must wear closed-toe shoes. Formal clothing is recommended.

CLASS FEES : Rs 29,500

CLASS LOCATION
WHITECAPS INTERNATIONAL SCHOOL OF PASTRY
29, 1ST MAIN 1ST BLOCK, KORAMANGALA
BENGALURU- 560034
KARNATAKA

CLASS CAPACITY

8 STUDENTS

CLASS DURATION

1 WEEK PROGRAMME

CLASS DATES

9th September – 14th September 2019

CLASS TIMINGS

Monday to Saturday, 10 am to 5 pm

Contact us to learn more about the course, timings and fees.