info@artchocolat.com     (0) 9717493335
Level - 3
Couverture Chocolates

Intensive 2-day advanced chocolate making course that will take you beyond your home kitchen and give a glimpse of working with professional tools and equipment. Learn to make hollow figures, pralines, bonbons, ganaches, and a range of other interesting chocolate recipes.

Tue/Wed, 20-21 Feb 2018
2:30 pm – 6:30 pm (both days)
TBA, Greater Kailash, New Delhi

Tue/Wed, 13-14 Mar 2018
2:30 pm – 6:30 pm (both days)
TBA, Greater Kailash, New Delhi

Fee: Rs 10,000/- per person

Couverture Chocolates, our professional chocolatier program, is designed for those who have mastered the basics of chocolate making and want to graduate their skills to the next level.

Professional Chocolatier

This is an intensive 2-day course in which you will learn advanced chocolate making techniques that will take you beyond your home kitchen and give a glimpse of working with professional equipment. There is also a greater focus on the creative side of chocolate making by encouraging students to go beyond standard recipes and develop their own customized gourmet chocolates that not only have great taste but also tremendous eye appeal. This course assumes that you are familiar with basic chocolate concepts and techniques. Our Levels 1 and 2 are prerequisites for entry into this course.

Recipes & Techniques

  • Green Tea & Lime Ganache
  • Strawberry Bonbons
  • Screwdriver Cups
  • Minty Lime Ganache
  • Honey Cinnamon Balls
  • Star Anise Truffles
  • Gianduja Praline
  • Grand Prix Rochers
  • Sesame Disc Sandwiches
  • Hot Chocolate Drink
  • Chocolate Fudge

Learning Elements

  • Properties of chocolate compounds and couvertures.
  • Pre-crystallisation and tempering of chocolate.
  • Gourmet chocolates such as gianduja, fudge, rocher, truffle, praline and bonbon.
  • Presentation styles ranging from shells, cups, and balls to discs and drinks.
  • Handcrafting hollow chocolate figures.
  • Printing coloured patterns and embossing textures on chocolate.
  • Hand painting techniques using cocoa butter colours.
  • Professional methods for enrobing, molding and framing.
  • A range of ganache recipes.

Instructions

Step 1
Fill out the adjacent form to register for this event. Once we receive your entry, we will check availability of seats in class. If there is an open spot, you will receive our confirmation message along with payment instructions.
Step 2
Follow the payment instructions. Your spot in class is not guaranteed until you make this payment. It is in your best interest to get this to us as soon as possible after receiving our message in Step 1.
Step 3
Relax and smile. Your end of the bargain is now complete. On the day of the class, report 15 minutes before scheduled time to complete introductions and basic formalities. We look forward to welcoming you.

Registration Form

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Select Session Date
20-21 Feb 201813-14 Mar 2018

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