This program provides a complete insight into modern chocolate tempering and couverture methods, helping chefs and individuals hone their skills in the art of chocolate making.

Introduction:

1. Chocolate Tempering: Processing and working with couverture, ingredients, shine, chocolate tempering methods, chocolate tempering

2. Ganache: Types of ganache, extending shelf life, accurate technique of handling ganache, changing of textures

3. Pralines and Chocolate Bars: Chocolate truffles, filling praline molds, spraying, decorating and praline dipping technique, creating chocolate bars, storage and handling of ready pralines.

What do I get?

You would get a certificate on successful completion of each course level.

Certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont in Switzerland.

Do I need an experience?

We welcome every baking enthusiasts. This program is designed to help an individual foster their knowledge in baking from scratch to advance level.

What do I need to bring for the course?

We offer all the required ingredients, course booklet, tools & equipment.

"Fresh minds leads to fresh thinking"

Date - Please check the calendar!
Course timings are between 9.00 am to 4.00 pm from Sunday to Thursday.