Chocolate - Beyond the Basics & Expertise
In this course, you gain an understanding of chocolate,cocoa
butter and different properties.General techniques will be
addressed such as pre-crystallizing chocolate, hollow figures,
cut pralines and enrobed truffles.This course is extending your
tempering practices with a new range of ganache recipes. The
chocolatier will have the opportunity to improve the different
techniques for enrobing with a fork, molding, and framing.
A total review of the good practices for chocolate making and conservation of the ganaches, revealing to you the last secrets of chocolate.
Each Course attendee will leave with a complete overview of the chocolate industry.
Eligibility : Only for the chocolatiers who have done the praline Bon Bon course in our academy are elgible to do attend this course,
It is a level 3 Programme
Additional course information:
Duration of course 10:00 Hrs to 16:00 hrs
Class Size: 12 nos.
Venue: #401, 4th Floor, Times Square, Western Express Highway,Next to Sai Service, Andheri East, Mumbai 400069.
The course is chargeable at 15000 INR inclusive of taxes.
You can make the payment through cash, cheque, funds transfer or demand draft. The cheque and demand drafts have to be issued in the name of " Barry Callebaut India Pvt. Ltd."
Please note online registration is only to enroll yourself,we would request you to pay the fee in advance, in order to confirm your seat for the programme. Only upon receipt of payment shall your seat be reserved for the course.
|16-17 Oct, 2012||Chocolate - Beyond the Basics & Expertise||INR 15000||English||India, Mumbai||Available|
Other course date(s): 22-23 Aug, 2013 ( English )
Abhiru Biswas graduated from Institute of Hotel Management Catering Technology and Applied Nutrition in 1994. Culinary exposure of 15 years in Bakery and Confectionary as various areas complimented with Cakes, Sugar craft, Chocolate ability, Creativity in Desert Designing and Menu Planning. Strong experience in operation management of bakery confectionary at five star hotels. Started Professional Experience from Oberoi Hotels, continued to work as being responsible of the pastry kitchen in Hyatt, ITC and Taj group of hotels in various luxury, business properties as Pastry Chef. Extended the service to the hotel school collaborated with Queen Margaret University (UK) and Taj Group Culinary School collaboration University of Huddersfield as a Bakery and Patisserie Faculty. Working experience with Reliance Retail Chain as Senior Manager (Consultant & Advisor) as to open live cake shop in various Hyper marts.
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
CHOCOLATE ACADEMY™ center India, Mumbai
Located ideally in Mubai, this new CHOCOLATE ACADEMY™ center is a "state
of the art" training center. The knowledge of chocolate is
dramatically improving, and our CHOCOLATE ACADEMY™ center plays a big part
of this new trend in India.
Chefs come from from everywhere to learn more about latest tecniques and new trends for confectionery and pastry. The program set up can cover all the needs from basic to advance courses.
This Academy is fully equipped to suit all the needs requested by the most demanding chefs.