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Chocolates, Truffles & Pralines Program - 3Days

SKU 00008
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Product Details

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.


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

Terms & Conditions:

  1. All Fees indicated above are inclusive of VAT.
  2. The discounted price courses entitles students to pay in full in advance, with the advantage of completing the courses within ONE year from date of payment.
  3. Professional Courses – Minimum of 1 year of professional work experience required to enroll for any foundation course.
  4. Non-Professional Courses – No work experience required to enter any foundation course.
  5. Above fees include training costs, learning materials, printed course work and ingredients.
  6. Above fees DO NOT include cost of visa, flights, accommodation and food.
  7. All certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont in Switzerland.
  8. Course timings are between 8 am to 5 pm, Sunday to Thursday.

IMPORTANT: We DO NOT arrange accommodation, flights or transportation; however we can suggest options if required.

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