Chocolate Workshop

Course details

Day 1

• Appreciate & have in-depth understanding of the different types of covertures available. Differentiate the premium brands (top grade quality) from the rest
• Understand & apply the basic techniques to temper covertures
• Be able to produce chocolate decoration for cakes, desserts etc.
• Be able to produce chocolate figurines for festive occasions like Valentine’s, Easter etc.

Day 2

• Be able to produce hand-made truffles with a fudgy and buttery centerfill, chocolate tablettes, dragees, rochers
• Discover 6 different recipes for centerfills : fruit based, nut-based, tea flavoured ganache, citrus ganache, caramel, butter cream based
• Learn different ways to make pralines: cut ganache, moulded pralines, piped ganache etc.

Day 3

• Learn enrobing techniques, moulding pralines, dipping of centerfills.
• Learn to utilize coloured cocoa butter to enhance the appearance of pralines
• Employ transfer sheets to pralines for an elevated appearance
• Utilise truffle shells to create commercial truffles