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info@artchocolat.com     (0) 9717493335
Levels 1 to 5
Master Chocolatier

Professional program designed to provide an immersive hands-on experience covering essential topics and techniques to produce high-end chocolate.

Duration: 13 days
15-27 Sep 2018
10-22 Nov 2018

Fee: Rs 47200 per person
TBD, Greater Kailash, New Delhi

Register Below

Program Overview

This course is designed for those who want to dive into chocolate as a full-time profession or open their own chocolate business. Attending this program will help you develop your chocolate making skills to a level that will impress any chocolate connoisseur.

Class Schedule

  • Program Dates: 15 to 27 Sep
    Day 01: 15 Sep – Basic Chocolates
    Day 02: 16 Sep – Liquor Chocolates
    Day 03: 17 Sep – No Class | Suggested: Explore chocolate boutiques in Delhi
    Day 04: 18 Sep – Couverture Chocolates
    Day 05: 19 Sep – Couverture Chocolates
    Day 06: 20 Sep – No Class | Suggested: Explore chocolate boutiques in Delhi
    Day 07: 21 Sep – Modern Confections
    Day 08: 22 Sep – Modern Confections
    Day 09: 23 Sep – Modern Confections
    Day 10: 24 Sep – No Class | Suggested: Go shopping for equipment and ingredients
    Day 11: 25 Sep – Chocolate Artistry
    Day 12: 26 Sep – Chocolate Artistry
    Day 13: 27 Sep – Chocolate Artistry

  • Program Dates: 10 to 22 Nov
    Day 01: 10 Nov – Basic Chocolates
    Day 02: 11 Nov – Liquor Chocolates
    Day 03: 12 Nov – No Class | Suggested: Explore chocolate boutiques in Delhi
    Day 04: 13 Nov – Couverture Chocolates
    Day 05: 14 Nov – Couverture Chocolates
    Day 06: 15 Nov – No Class | Suggested: Explore chocolate boutiques in Delhi
    Day 07: 16 Nov – Modern Confections
    Day 08: 17 Nov – Modern Confections
    Day 09: 18 Nov – Modern Confections
    Day 10: 19 Nov – No Class | Suggested: Go shopping for equipment and ingredients
    Day 11: 20 Nov – Chocolate Artistry
    Day 12: 21 Nov – Chocolate Artistry
    Day 13: 22 Nov – Chocolate Artistry

Recipes & Techniques

All recipes and techniques covered in levels-1, 2, 3, 4 and 5. All products produced throughout the day are shared between students to take home.

Learning Elements

  • How to make multiple layered pralines.
  • How to make cut and moulded pralines
  • How to make liquor chocolates.
  • How to make chocolates with a jelly centre.
  • How to make fillings:
  • Ganache with alcohol.
  • Fruit ganache without cream.
  • Ganache with fruit puree.
  • Caramel and marzipan based fillings.
  • Pipped fillings.
  • Chocolate moulding with coloured cocoa butter, airbrushing.
  • Chocolate moulding with chocolate colours.
  • Working with metallic colours.
  • Working with transfer sheets.
  • Dipping, piping and filling techniques.
  • A variety of finishing and colouring techniques.

Register