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
4-16 Aug 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: 7 to 19 July
    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
  • Program Dates: 4 to 16 Aug
    Class Timings: 2:30 pm – 6:30 pm

    Day 01: 4 Aug - Basic Chocolates
    Day 02: 5 Aug - Liquor Chocolates
    Day 03: 6 Aug - No Class -
    Day 04: 7 Aug - Couverture Chocolates
    Day 05: 8 Aug - Couverture Chocolates
    Day 06: 9 Aug - No Class -
    Day 07: 10 Aug - Modern Confections
    Day 08: 11 Aug - Modern Confections
    Day 09: 12 Aug - Modern Confections
    Day 10: 13 Aug - No Class -
    Day 11: 14 Aug - Chocolate Artistry
    Day 12: 15 Aug - Chocolate Artistry
    Day 13: 16 Aug - 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