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
10-22 Nov 2018
12-24 Dec 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: 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: Shop for equipment and ingredients
    Day 11: 20 Nov – Chocolate Artistry
    Day 12: 21 Nov – Chocolate Artistry
    Day 13: 22 Nov – Chocolate Artistry

  • Program Dates: 12 to 24 Dec
    Day 01: 12 Dec – Basic Chocolates
    Day 02: 13 Dec – Liquor Chocolates
    Day 03: 14 Dec – No Class | Suggested: Explore chocolate boutiques in Delhi
    Day 04: 15 Dec – Couverture Chocolates
    Day 05: 16 Dec – Couverture Chocolates
    Day 06: 17 Dec – No Class | Suggested: Explore chocolate boutiques in Delhi
    Day 07: 18 Dec – Modern Confections
    Day 08: 19 Dec – Modern Confections
    Day 09: 20 Dec – Modern Confections
    Day 10: 21 Dec – No Class | Suggested: Shop for equipment and ingredients
    Day 11: 22 Dec – Chocolate Artistry
    Day 12: 23 Dec – Chocolate Artistry
    Day 13: 24 Dec – 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