Introduction :

Chocolate shaped in a mold, including classic treats like chocolate Bars, Valentine and cartoons . Tempered chocolate is poured into a mold, cooled, and un molded. Molded chocolates can be solid or hollow. Chocolates that are not molded are enrobed.

Syllabus :-

Things Required For Chocolate Making. Tempering Chocolate, Sweet Chocolate, Bitter Chocolate, Plain Chocolate, Milky Bar, Almond Bar, Crackle And Butter Scotch Bar, Fruit And Nut Bar, Flavored Chocolate, Butter Scotch Chocolate, Crunchy Chocolate, Cashew Chocolate, Rum & Raisin Delight, Almond Delight, Lolly Pop, Hard Centre, Coffee Centre, Cashew nut Hard Center, Coconut Hard Center, Mango Hard Center, Pineapple Hard Center, Lemon Hard Center, Pistachio Hard Center, Peppermint Hard Center, Strawberry Hard Center, Raspberry Hard Center, , Soft Centers, Marble Chocolate.

Duration : 1 Day

Fee : Rs. 1500/-

Note :

• The Contents of the course is subject to change according to the Latest trends.
• All material will be provided by the Institute.