Dates: June 8/9/10/11/12/13 – 2021
Be a chocolatier out of passion or start commercially. Master the art of chocolates and confections.
This is a one-week-long intensive course to get you started with the business. The most coveted areas of sales are international bonbons, panned nuts, Pralines, brittles, Caramels, fudges, open and fast-moving consumer confections.
This course focuses on all the above-mentioned areas.
- Understanding beans, process outline of bean to bar (how chocolate is manufactured), regional impacts, and taste precursors.
- Chocolate vs compounds and fats in practice.
- Tempering in detail with various methods. Polymorphism of cocoa butter and important temperature zone.
- Crystallization of ganaches.
- Types and temperature zones for ganaches.
- Shelling and locking (according to international standards)
- Learn to deal with common problems like sweating and storage issues. Also, talk about more common issues faced while working.
- Recipes for bonbons and open-ended chocolates
- Producing artisan chocolates.
- Learn to increase the shelf life of ganache’s up to 4 weeks.
- 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).
- Molding and enrobing techniques.
- Home and commercial production processes.
- Recipes for pralines, bonbons, caramels, fudges, and pate de fruit. Best of Swiss and French recipes.
- Crystalline and non-crystalline confections.
- Toffee, taffy, caramels, and brittles.
- Advance fudges with the crystalline method.
- Hard candy.
- Aerated confections.
- Nut pastes.
- Gianduja and nut centers
- Modeling chocolate.
- Working with modeling chocolate and creating colors.
- Modeling chocolate for draping cakes.
- Modeling chocolate structure cake
- Chocolate coating on hard centers e.g. Nuts (we will pan almonds and hazelnuts).
- Chocolate coating on soft centers e.g. berries (we will do cranberry or blueberry).
- Import factors and temperature zones.
- How to create perfect precoat on nuts and soft centers.
- The correct consistency of tempered chocolate.
- Importance of room temperature and humidity factors.
- How to make colorful coats.
- Glazing or rustic look- A discussion.
- Pricing and costing.
- Packaging ideas.
- Pricing, margins, and costing.
- Vendor lists.
- Licenses and other business readiness checklist.