Culinary & Baking Arts Studio
ARTISAN CHOCOLATES
4500/-
(2 Days Workshop) Semi Hands-On
Course Contents
Detailed Information about Couverture:
- Introduction to Couverture
- Information on Chocolate Composition
- Information on Couverture v/s Compound
- Techniques to work with Couverture
- Temperature and Storage of Couverture
- Shelf Life of Couverture
- Making Chocolate Shell
Introduction and usage of Tools and Moulds for Couverture Chocolates
Intensive Session for making BONBON, PRALINE, HAND ROLLED TRUFFLES, BARS, GRIGNOTINE etc.
Techniques:
- Piping
- Filling
- Handling
- Moulding
- Enrobing
- Tempering
BONBON:
- Passion Fruit Bonbon
- Mango Basil Bonbon
- Buttery Lemon Bonbon
- Caramel Fruit Water Ganache
TRUFFLES:
- Turkish Hazelnut
- Cocoa Nib Truffle
- Sesame Sea Salt Truffle
- Pure Belgium Berry Truffle
BARS:
- Bar & Bite
- Ruby Pista Bar
- Dry Caramel Bar
- Very Berry Visible Bar
PRALINE:
- Hazelnut Praline
- Biscoff Butter Praline
- Crunchy Peanut Praline
ROASTED ALMOND GRIGNOTINE
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