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info@artchocolat.com     (0) 9717493335    artchocolat
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
19-31 Mar 2019
14-26 Apr 2019

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: 19 to 31 Mar
    Class Timings: 10:30am – 2:30pm
    Day 01: 19 Mar – Basic Chocolates
    Day 02: 20 Mar – Liquor Chocolates
    Day 03: 21 Mar – No Class | Holi
    Day 04: 22 Mar – Couverture Chocolates
    Day 05: 23 Mar – Couverture Chocolates
    Day 06: 24 Mar – No Class | Suggested: Explore chocolate boutiques in Delhi
    Day 07: 25 Mar – Modern Confections
    Day 08: 26 Mar – Modern Confections
    Day 09: 27 Mar – Modern Confections
    Day 10: 28 Mar – No Class | Suggested: Shop for equipment and ingredients
    Day 11: 29 Mar – Chocolate Artistry
    Day 12: 30 Mar – Chocolate Artistry
    Day 13: 31 Mar – Chocolate Artistry

  • Program Dates: 14 to 26 Apr
    Class Timings: 2:30pm – 6:30pm
    Day 01: 14 Apr – Basic Chocolates
    Day 02: 15 Apr – Liquor Chocolates
    Day 03: 16 Apr – Couverture Chocolates
    Day 04: 17 Apr – Couverture Chocolates
    Day 05: 18 Apr – No Class | Suggested: Chocolate Merchandising
    Day 06: 19 Apr – No Class | Suggested: Chocolate Merchandising
    Day 07: 20 Apr – Modern Confections
    Day 08: 21 Apr – Modern Confections
    Day 09: 22 Apr – Modern Confections
    Day 10: 23 Apr – No Class | Suggested: Shop for equipment and ingredients
    Day 11: 24 Apr – Chocolate Artistry
    Day 12: 25 Apr – Chocolate Artistry
    Day 13: 26 Apr – 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