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Chocolatier Certification Course

Bengaluru
D’ Chocolatist
  • Certified course in chocolate making
  • Access to Chef’s signature recipes of Bonbons, Pralines and Truffles
  • Gain knowledge on Professional Techniques or start a business
  • Get certified and craft The Finest, Fresh, Scrumptious Chocolates
41218081
Session- Type:
Individual
EL Points 10,600
EL Points 10,600

GST of 18% applicable

2 sold in last 8 hours
Out of stock Many in stock

What we craft is just not ordinary its – The Finest, Fresh & scrumptious Chocolates!


* It’s just not plain but Scrumptious Artisan Chocolates, to favor your choco-senses
* Learn to make the best chocolates here
* Internationally trained business

Certification course details:

- Professional Chocolatier Program
- (Foundation Skill 1.5 + Intermediate Skill 2.5)
- Hands-on Course 2 Days

What you will Learn:

* Chemistry of Pure Chocolate & Commercial Ganache formulation
* Techniques of Formulating recipes from scratch using fresh ingredients & attain longer shelf life
* Access to Chef’s signature recipes of Bonbons, Pralines & Truffles
* Get creative with Cocoa Butter Colors, it’s right recipe, manual & machine application
* Understand USP, Customer Segmentation, Business Planning & Costing, FSSAI Licensing

Who should attend?

* You have little or no experience.
* Wish to Gain knowledge on Professional Techniques or start a business.

FOUNDATION SKILL 1.5, MODULE 1
1) TYPES OF CHOCOLATE, USAGE & FATS IN CHOCOLATE
2) SELECTING CHOCOLATE
3) FUNDAMENTAL TEMPERING TECHNIQUES
4) IMPORTANCE OF TEMPERATURE & CRYSTALLIZATION
5) INTENSIVE 5 RECIPES OF NUT BUTTERS, PRALINES, TRUFFLE

INTERMEDIATE SKILL 2.5, MODULE 2
1) SHELL MOULDING OPERATION
2) HOW TO MAKE COCOA BUTTER COLOURS & LEARN APPLICATION TECHNIQUES
3) DIPPING TECHNIQUES, USE OF TEXTURE SHEETS & HOW TO MAKE YOUR OWN TRANSFER SHEETS
4) CONFECTIONERY GANACHE & FORMULATIONS FOR LONGER SHELF LIFE PRODUCTS
5) INTENSIVE 5 RECIPES OF BONBONS
6) CUSTOMER SEGMENTATION
7) COSTING
8) LICENSING
9) STORAGE

How you learn:

* Get Access to detailed notes, recipes
* Hands-on techniques
* Lifetime access to Online Theory Video Tutorials just after Enrollment
* Additional guided support post course completion for 4 weeks

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Chocolatier Certification Course

What we craft is just not ordinary its – The Finest, Fresh & scrumptious Chocolates!


* It’s just not plain but Scrumptious Artisan Chocolates, to favor your choco-senses
* Learn to make the best chocolates here
* Internationally trained business

Certification course details:

- Professional Chocolatier Program
- (Foundation Skill 1.5 + Intermediate Skill 2.5)
- Hands-on Course 2 Days

What you will Learn:

* Chemistry of Pure Chocolate & Commercial Ganache formulation
* Techniques of Formulating recipes from scratch using fresh ingredients & attain longer shelf life
* Access to Chef’s signature recipes of Bonbons, Pralines & Truffles
* Get creative with Cocoa Butter Colors, it’s right recipe, manual & machine application
* Understand USP, Customer Segmentation, Business Planning & Costing, FSSAI Licensing

Who should attend?

* You have little or no experience.
* Wish to Gain knowledge on Professional Techniques or start a business.

FOUNDATION SKILL 1.5, MODULE 1
1) TYPES OF CHOCOLATE, USAGE & FATS IN CHOCOLATE
2) SELECTING CHOCOLATE
3) FUNDAMENTAL TEMPERING TECHNIQUES
4) IMPORTANCE OF TEMPERATURE & CRYSTALLIZATION
5) INTENSIVE 5 RECIPES OF NUT BUTTERS, PRALINES, TRUFFLE

INTERMEDIATE SKILL 2.5, MODULE 2
1) SHELL MOULDING OPERATION
2) HOW TO MAKE COCOA BUTTER COLOURS & LEARN APPLICATION TECHNIQUES
3) DIPPING TECHNIQUES, USE OF TEXTURE SHEETS & HOW TO MAKE YOUR OWN TRANSFER SHEETS
4) CONFECTIONERY GANACHE & FORMULATIONS FOR LONGER SHELF LIFE PRODUCTS
5) INTENSIVE 5 RECIPES OF BONBONS
6) CUSTOMER SEGMENTATION
7) COSTING
8) LICENSING
9) STORAGE

How you learn:

* Get Access to detailed notes, recipes
* Hands-on techniques
* Lifetime access to Online Theory Video Tutorials just after Enrollment
* Additional guided support post course completion for 4 weeks

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* D’CHOCOLATIERE ACADEMY, is a inspiration of its Principal owner Ms. Deepika Namdev, a International Chocolatier
* She graduated from Belgium's finest Chocolate Academy & trained under Star Chef & World Chocolate Masters
* After completing masters in International Business Operations & having worked in core management in corporate companies for more than 15 years
* This Academy has the expertise in coaching on molding or demolding of chocolates
* Designed specialized courses according to your skill level
* Professional workshops and certifications

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Details about the Course
* Chemistry of Pure Chocolate & Commercial Ganache formulation.
* Techniques of Formulating recipes from scratch using fresh ingredients & attain longer shelf life.
* Access to Chef’s signature recipes of Bonbons, Pralines & Truffles.
* Getting creative with Cocoa Butter Colours, it’s right recipe, manual & machine application.
* Understand USP, Customer Segmentation, Business Planning & Costing, FSSAI Licensing.
* And much more to master the skills.

Frequently Asked Questions

How it Works

a. Purchase the service and complete your payment through Engageloop.in
b. You will receive an acknowledgement email on your registered e-mail address
c. Service Partner will get in touch with you within 48 hours of booking to block your preferred slot

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Cancelation Policy :
a. One Click Cancellation allowed within 24 hours from placing the order.(Convenience fee of 2% applicable)
b. Free cancellation in case Vendor is not available for the specified session. Customer needs to raise a cancellation request via mail at support@engageloop.in

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