Chocolate Making

 

1) BASIC CHOCOLATE MAKING

This is a one-day workshop of about 3hrs covering about 20-25 varieties of chocolates including some basic truffles.

List of Chocolates: Fruit & Nut, Choco-Crackle, Peanut Butter Crunchies, Toffee Centre, Kit-Kat, Flavoured Chocolates (Strawberry, Orange, Mango, Kiwi, Tuti-Fruity, Pineapple, Coffee, lemon, etc.), Rum Chocolates, Mouth Freshener, Choco Biscuit (Choco-Pie), White Chocolate Truffle Centre (Coffee/Coconut), On the Rocks, Strawberry/Lemon/Orange Delight (Makes 5-6 Centres), Nutty Butty Truffle, Ginger Truffle, Mint Truffle, Orange Truffle, Chocolate Hazelnut, Choco Fruits, Caramelized Almond Cluster, Choco wafer, Choco Dates.


2) LIQUOR & LIQUEUR CHOCOLATES

Liquor chocolates are a wonderful fusion of chocolate and alcohol in fine ratios that not only titillate your taste buds but also your senses. This is a one-day workshop of about 3hrs and covering 17-20 kinds of cocktail centres, 10 kinds of mocktail centres, including Rum & Raisin truffle and Soft Rum centre.

  • RUM & RAISIN TRUFFLE
  • SOFT RUM CENTRE
  • RUM CHOCOLATES
  • BRANDY CHOCOLATES
  • WINE CHOCOLATES
  • VODKA CHOCOLATES

 

COCKTAIL CENTRES :  Rum Cream,  Mint Liquor, Almond Liquor, Chocolate Liquor, Coffee Liquor, Screw Driver, Whiskey Liquor, Raspberry Liquor, Cherry Liquor, Lemon Liquor, Honey Liquor, Rose Cream Liquor, Pinacolada Liquor, Orange Colada Liquor, Ginger Liquor.

MOCKTAIL CENTRES: Kiwi Magic, Orange Blossom, Strawberry Delite, Fruity Punch, Pineapple Desire, Green Field, Summer Cool, True Blue, White Cloud, Adam's Apple, Jelly/Custard/Ice-Cream/Fruit Cream/Rabri/Milk Shakes can also be used as centres.
  

3) SECRETS OF CHOCOLATES 

In this 2 days course, you gain an understanding of chocolate (compounds & couvertures), cocoa butter and different properties. General techniques will be addressed such as pre-crystallize chocolate, create basic bonbon filling, make hallow figures, cut pralines and enrobe 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.The varieties include:
•       MINTY LIME
•       WILD VANILLA TRUFFLE
•       COFFEE GANACHE
•       WHITE CHOCOLATE & CARAMEL GANACHE
•       HONEY GANACHE WITH CINAMON
•       TRUFFLE WITH STAR ANISE
•       GREEN TEA & LIME GANACHE
•       RASPBERRY GANACHE
•       GRAN PRIX ROCHERS
•       CRUNCHY FEUILLETINE
•       HOT CHOCOLATE DRINK WITH CINNAMON

 

4) CREATIVE PACKAGING FOR CHOCOLATES 

Put your own distinct artistic stamp on your home made chocolates by learning to design, wrap, and pack your chocolate treats for gifting on special occasions.


 
5) CHOCOLATE BOUQUETS

Presenting a collection of luxurious "CHOCOLATE BOUQUETS" - floral-like table centre pieces but with chocolates - for wedding venues, corporate events, birthday parties and other celebrations that will not only decorate but also make lovely gifts for your guests to take home.

                                              

6) SUGAR CRAFT AND CHOCOLATE CRAFT

Add a material dimension to your chocolates and cakes by decorating them using icing techniques.

We hope you've found an accomplice here in your "sinful" chocolate ambitions. We look forward to your enrollment and feedback as sharing is the best way to keep going.