info@artchocolat.com     (0) 9717493335
Levels 1 to 4
Master Chocolatier

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

Duration: 9 days
17 – 25 February 2018
TBD, Greater Kailash, New Delhi

10 – 18 March 2018
TBD, Greater Kailash, New Delhi

Fee: Rs 30000 per person

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: 17 to 25 February 2018
    Class Timings: 2:30 pm – 6:30 pm

    Day 1: 17 Feb - Basic Chocolates
    Day 2: 18 Feb - Liquid Filled Chocolates
    Day 3: 19 Feb - No Class -
    Day 4: 20 Feb - Couverture Chocolates
    Day 5: 21 Feb - Couverture Chocolates
    Day 6: 22 Feb - No Class -
    Day 7: 23 Feb - Advanced Confections
    Day 8: 24 Feb - Advanced Confections
    Day 9: 25 Feb - Advanced Confections
  • Program Dates: 10 to 18 March 2018
    Class Timings: 2:30 pm – 6:30 pm

    Day 1: 10 Mar - Basic Chocolates
    Day 2: 11 Mar - Liquid Filled Chocolates
    Day 3: 12 Mar - No Class -
    Day 4: 13 Mar - Couverture Chocolates
    Day 5: 14 Mar - Couverture Chocolates
    Day 6: 15 Mar - No Class -
    Day 7: 16 Mar - Advanced Confections
    Day 8: 17 Mar - Advanced Confections
    Day 9: 18 Mar - Advanced Confections

Recipes & Techniques

All recipes and techniques covered in levels-1, 2, 3 and 4. 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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