This advanced program helps both professionals and non professionals foster the art of chocolate making and enhance their skills in modern contemporary desserts, plating techniques and basic molecular recipes.

Introduction:

Chocolate Tempering: Processing and working with couverture, ingredients, shine, chocolate tempering methods, chocolate decoration.
Ganache: Types of ganache, extending shelf life, accurate technique of handling ganache, changing of textures.
Pralines and Chocolate Bars: Chocolate truffles, filling praline molds, spraying, decorating and praline dipping technique, creating chocolate bars, storage and handling of ready pralines.
Modern Contemporary Plated Desserts: Plating techniques, preparation, modern ways of plating, introduction to basic molecular recipes.

What do I get?

You would get a certificate on successful completion of the course.

Certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont, 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!
Timings: Every Monday - Friday from 9am - 4pm