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Masterclass
Chocolate Pralines & Bonbons
in association with HAFELE

Learn to create stunning moulded bonbons and hand-dipped pralines in this exciting chocolate making class.

2:00 pm – 5:00 pm
Saturday, 25th Nov 2017
Hafele Design Centre, Okhla, New Delhi
INR 3900 per person

3:00 pm – 6:00 pm
Tuesday, 5th Dec 2017
International Coffee & Chocolate Expo, Riyadh
SAR 400 per person

Register Below

If you love eating chocolate, chances are you’ll love making it too!

Class Overview

Are you a lover of chocolate? Don't let your love pass you by. Whether you desire to master the art of the chocolatier or simply satisfy your sweet tooth, this workshop is an ideal stepping stone to begin your journey. We will give you a phenomenal introduction to creating your very own chocolate masterpieces, and arm you with our best recipes and troubleshooting tips, so you’ll be ready to make and enjoy your own chocolates whenever the occasion or the craving calls.

Course Prerequisites

You do not need any specialised knowledge or prior culinary experience to attend this class. The workshop starts with some novice recipes which are easy to make and utterly delicious. These recipes form the building blocks for more elaborate recipes and are an indispensable part of a chocolatier’s fundamental skillset. Once you’ve mastered the basics, we raise the intensity by giving you some clever twists on the classics, followed by more advanced techniques.

Recipes & Techniques

You will learn to create a variety of pralines and bonbons, representing their evolution through shapes and presentations, using several different methods. You will gain an understanding of how the flavouring agents - fruit purees, nuts, essential oils, herbs, spices, and liqueurs - impact your confections, and how the different cooking methods and ingredients affect the chocolate's texture, creaminess, nutritional content and shelf life.

Learning Elements

  • Properties of chocolate compounds and couvertures.
  • Pre-crystallisation and tempering of chocolate.
  • Techniques for enrobing, shelling and framing.
  • Advanced confections such as pralines, bonbons and meltaways.
  • A range of ganache recipes.
  • Chocolate colour artistry.

Register