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Modern Confections

Our Modern Confections course teaches you the skills that are essential to producing advanced confectionary in contemporary trendy styles.

Duration: 3 days
Mon-Wed, 25-27 Mar 2019 | 10:30am–2:30pm
Sat-Mon, 20-22 Apr 2019 | 2:30pm–6:30pm

Fee: Rs 16300 per person
Venue: TBD, Greater Kailash, New Delhi

Register Below

Class Overview

Advanced chocolate recipes and techniques that will help you achieve the next milestone in your fine chocolate journey.

Course Prerequisites

Completion of Couverture Chocolates (Level-3) is required to attend this course.

Recipes & Techniques

  • Chocolate moulding, dipping, piping and filling techniques 
  • A variety of finishing and colouring techniques, including airbrushing
  • Chocolate garnishes, stamping and decorations
  • Spreadable creams
  • Pralinated products, including multiple layered pralines
  • Long shelf life fillings
  • Chocolates with a jelly centre
  • Caramelised ganaches
  • Ganaches with alcohol
  • Fruit ganaches without cream
  • Ganaches with fruit purees
  • Caramel and marzipan based fillings

Learning Elements

  • What are single-origin chocolates, how and when to use them?
  • What are the different types of cocoa powders? How do they behave in different applications?
  • What is the shelf life of most common fillings? How to extend shelf life?
  • How to conceptualise and create new chocolate decorations?
  • How to use cocoa butter colours to give your chocolates an arty look?
  • How to make your own cocoa butter colours?
  • How does chocolate fluidity affect final product? How to choose the best chocolate for your application?
  • How to develop the right chocolate products for your niche market?
  • What are the common issues in dealing with chocolate and how to work around them?