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


    1. All Fees indicated above are VAT inclusive
    2. The promotional offer entitles students to make complete payment before the foundation course, validity period to complete the courses is 1 year from date of payment.
    3. Professional Courses – 1 year work experience mandatory to enroll to the foundation course
    4. Non-Professional Courses – Work experience not required to enter foundation course.
    5. Above Fees include training costs, all course learning materials, ingredients and course work in print.
    6. Above Fees do not include, visa, flights, accommodation and food, these costs to be borne by the student. 
    7. All certificates are approved by KHDA (equivalent to our Ministry of education) in UAE and Richemont in Switzerland
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