Introduction : Like all incarnations of modern art and culture, the chocolate making art never stop evolving, breaking new boundaries, and unveiling new standards of creativity and excellence. As a student of chocolate making you're always at the forefront of this vibrant industry. And our expanded chocolate makings curriculum is for those who want to brush up their chocolate making skills.
The main focus of this course is to provide the knowledge about center fillings like.

Butter Truffle :- Light Chocolate Truffle , Dark Chocolate Truffle  , White Chocolate Truffle , Plain Chocolate Truffle Vanilla  Truffle , Coconut  Truffle ,Peppermint Truffle ,Rum Truffle

Caramel :- Plain Caramel ,Vanilla Caramel , Coffee Caramel , Coffee & Walnut  Caramel

Fondant :- Plain Fondant , Peppermint Fondant, Butterscotch  Fondant, Orange Fondant,  Nuts Fondant

Ganache:- Plain Ganache , Coffee Ganache, Vanilla Ganahe, Butter Scotch Ganache

Fudge :- Plain Fudge, Nutty Fudge
Tutty fruity ,Cappuccino , Coconut Filling , Marzipan 

Syllabus :-

• Introduction of Bran Merry
• Commercial moulds
• How to use commercial moulds
• Chocolate history as a background to current production practices.
• Understanding chocolate Industry.
• Understanding chocolate flavors.
• Chocolate making process and techniques
• Cost calculation
• Market survey
• Theme and concept based visualization.
• Health and nutrition values about chocolates.
• How to take care of personal hygiene while making the chocolates
• Take care about the needs of Quality Measures while making the chocolates.

Duration : 4 Classes

Time : 10:30 am to 3:30 pm

Fee : Rs. 10000/-

Note :

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