Master Chocolatier

Spread over ten days, the master chocolatier program is intended for those who want to dive into chocolate as a full-time profession. The program covers material from our entire range of courses comprising levels 1 through 5. The coursework begins with rudimentary knowledge and techniques in levels 1 and 2. It progresses to gourmet and more complex chocolate work in level 3. This is followed by advanced confectionary practices in level 4, finally culminating with intricate artistic features in level 5. The program is designed to accommodate novice candidates with no prior experience in dealing with chocolate, as well as, seasoned chocolatiers who wish to reinvent themselves and refresh their chocolate collection with a dose of creativity.

• Skills

  Chocolate Science | Chocolate origin, sourcing, and production. Types of chocolate by terroir and composition. Taste attributes, quality assessment, and selection criteria.
  Tempering Methods | Pre-crystallization for proper shine and taste. Mechanical, seeding, and tabling methods. Innovations with cocoa butter silk and table-top tempering machines.
  Colouring Techniques | Applying transfer sheets and cocoa butter colours. Colour blending, translucency, and a variety of intricate hand painting and airbrushing techniques. Custom printing on chocolate.
  Artistic Elements | Finishing techniques such as stamping, feathering, piping, drizzling, and texturising. Presentation styles including shells, cups, balls, discs, orbs, and volcanoes. Handcrafting hollow figures and miniature showpieces.
  Handling and Equipment | Pricing and packaging advise, storage tips, information and contact of reliable suppliers.

• Recipes

  Moulded Bonbons | Process of moulding, filling and closing with and without guitar sheets. Creating the perfect shells for a variety of centres: caramels, jellies, liquors, compotes, crunchy elements, and ganaches of varying consistencies.
  Enrobed Bonbons | Enrobed products, including multiple layered bonbons. Making chablon, framing ganache, and slicing evenly with a guitar cutter. Coating methods such as pulling and turning with a dipping fork.
  Ganaches | Ultra-rich recipes with and without cream. Ganaches with water, alcohol, caramels, purees, and raw ingredients. How to adjust fluidity, regulate sweetness, maintain texture, and increase shelf life?
  Specialty Fillings & Spreads | Vegan and dairy free filling options for chocolate bars and bonbons. Spreadable creams made with nut butters. Liquid cocktail and mocktail centres infused with delicately fragrant liqueurs and fruit nectars.
  Confections | Classic confections such as gianduja and marzipan to variations in fudges and pralines. Inventive flavour combinations in jellies and fruit-forward caramels. In-depth information for a modern confectionery collection.

• Schedule

  • May 2024

  • Program Dates: 13 May – 26 May
    Class Timings: 11am – 3pm
    Day 01: 13 May – Level 1
    Day 02: 14 May – No Class
    Day 03: 15 May – Level 2
    Day 04: 16 May – No Class
    Day 05: 17 May – Level 3
    Day 06: 18 May – Level 3
    Day 07: 19 May – No Class
    Day 08: 20 May – Level 4
    Day 09: 21 May – Level 4
    Day 10: 22 May – Level 4
    Day 11: 23 May – No Class
    Day 12: 24 May – Level 5
    Day 13: 25 May – Level 5
    Day 14: 26 May – Level 5