The world over, chocolate making is becoming more and more complex and specialised. Up until just a few years ago, chocolate work was a nimble component of the culinary arts. But today it has metamorphosed into an independent field of study and practice. This field is evolving so rapidly that a generic skill set will no longer stand the test of time. Our chocolate making course incorporates this change of emphasis with a knowledge-based hyperspecialisation in chocolate.
We offer a master chocolatier program consisting of a series of chocolate making classes built on levels of progressive difficulty. The core curriculum consists of five levels, which may be completed individually, one at a time, or all at once as part of our consolidated master chocolatier program. The normative period of training in the master chocolatier program is about two weeks. Each level within the program has a duration of one to three days, with the introductory levels being shorter than the advanced levels.
Level - 1 | Basic Chocolates |
Level - 2 | Liquid-Filled Chocolates |
Level - 3 | Couverture Chocolates |
Level - 4 | Modern Confections |
Level - 5 | Chocolate Artistry |
All Levels | Master Chocolatier |
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All courses are offered in both traditional classroom and online formats. Online candidates attend sessions via real-time video conferencing and are forwarded PDF notes with relevant theory and recipes. Both classroom and online candidates get to watch the master chocolatier work, interact with her, and clarify all their queries during the session. Online students may also schedule private one-on-one appointments with the master chocolatier in case they encounter any difficulty or have any questions when implementing the recipes after the session.
The program offers flexibility in the selection of courses and the pace at which you can complete them. The only restriction being that the units in the core be completed in the correct order as each course assumes familiarity with concepts and techniques covered in the preceding levels. If you are confident with all the techniques covered in a specific level, you may apply for an exemption and directly move on to the next level in the sequence. Similarly, if you find attending the entire program in a single run overwhelming because of time, budget, or other constraints, you may sign up to attend the program one level at a time. In this manner, you treat each level as a manageable milestone leading towards your mission of becoming a master chocolatier.
“Of course, we love all things chocolate. But the new wave of artisanal chocolate is very different from the kind of mass-produced chocolate that we're commonly used to having. Fine artisanal chocolate has layers and layers of complex flavours that engage all of our senses, providing pleasure in a whole new way. Creating such chocolate is an art that requires great skill, dedication, and passion.”
- Arti Dhingra, Principal Chocolatier