We’re here to turn every chocolate lover’s dream into reality. Located in the heart of New Delhi, Art Chocolat strives to help budding chefs and chocolatiers find their place in India’s fast-growing chocolate industry. We go beyond the cookie cutter approach of other schools that teach a fixed set of recipes, and instead encourage our students to be artisans and creative alchemists thinking out-of-the-box and developing chocolate combinations that are original, experimental, sometimes daring, yet always perfectly harmonious in flavor. Our coursework covers the use of compounds, concentrates, essences, preservatives and additives, but at the same time, we also advocate and teach working with fresh and the local ingredients.
Students at Art Chocolat come from all over the country and from varied backgrounds, with the commonality being their love for chocolate. Our special holiday and part-time courses provide scope for interested amateurs of all ages and specialist courses are taken by professional and enthusiastic home cooks alike. Tailored programs and demonstrations are devised for companies or groups and private chocolate sessions are also available.
Whether you want to work for yourself or in a professional organization, our specialized chocolatier courses takes you through an in-depth experience on chocolate making. Important topics include:
Our curriculum offers the challenge of high expectations, the excitement of an engaging learning experience with the support of a professional faculty.
– Ms. Arti Dhingra, principal teacher and chocolatier at Art Chocolat is a graduate of Europe’s renowned Valrhona Chocolate Institute.
Thank you very much for that amazing chocolate making class. That was truly something I have been looking for! Also, many thanks to team Art Chocolat for organising the event. I look forward to attending the next levels in the near future.
I had so much fun in the class and also got to take home all the chocolates that I had made during the session. 🙂
Thanks to Art Chocolat, I have increased the sales of my bakery three-fold after introducing chocolate items on my menu.