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
7-19 July 2018

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

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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: 9 to 17 May 2018
    Class Timings: Check timings for specific days

    Day 1: 9 May - Basic Chocolates
    Day 2: 10 May - Liquid Filled Chocolates
    Day 3: 11 May - No Class -
    Day 4: 12 May - Couverture Chocolates
    Day 5: 13 May - Couverture Chocolates
    Day 6: 14 May - No Class -
    Day 7: 15 May - Modern Confections
    Day 8: 16 May - Modern Confections
    Day 9: 17 May - Modern Confections
  • Program Dates: 7 to 19 July 2018
    Class Timings: 2:30 pm – 6:30 pm

    Day 01: 7 Jul - Basic Chocolates
    Day 02: 8 Jul - Liquor Chocolates
    Day 03: 9 Jul - No Class -
    Day 04: 10 Jul - Couverture Chocolates
    Day 05: 11 Jul - Couverture Chocolates
    Day 06: 12 Jul - No Class -
    Day 07: 13 Jul - Modern Confections
    Day 08: 14 Jul - Modern Confections
    Day 09: 15 Jul - Modern Confections
    Day 10: 16 Jul - No Class -
    Day 11: 17 Jul - Chocolate Artistry
    Day 12: 18 Jul - Chocolate Artistry
    Day 13: 19 Jul - 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.

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