Bake with Nandini

Bake with Nandini Make gifts meaningful by putting the time in creating them. So let’s create by baking with love. Will Instagram@bake_with_nandini

26/08/2026

Setting up the ultimate chocolate lab doesn’t require massive space—just the right setup and precise temperature control! 🍫✨

In this quick masterclass breakdown, we’re looking at how to optimize a compact room for seamless chocolate work:

Induction & Tempering: Keep your workflow streamlined in one dedicated space.

The Magic Numbers: Maintain your working and storage temperature between 18°C to 22°C so your chocolate sets up flawlessly every single time.

MoldCount & Storage: Keep a dedicated rack nearby for your molds and filled creations to ensure a professional, glossy finish.

Master the art of temperature, and master the art of chocolate! Drop your questions below. 👇

20/08/2026

Precision, patience, and professional technique. Take a closer look at the advanced craftsmanship and meticulous details behind these artisan bonbons, led by Chef Nandini Kapur | Chocolate/Baking Trainer and Sushil Setia

13/08/2026

Demystifying the seeding method in chocolate tempering! 🍫✨

As beginners, many of us lean toward the seeding method because it feels cleaner with less mess and waste. But here is the catch: adding chocolate in small batches while trying to drop the temperature from 45°C down to 27°C takes patience and constant stirring!

08/08/2026

Mastering the art of bean-to-bar chocolate, one step at a time! 🍫✨

In this session at our culinary school, we’re diving deep into the science of cocoa bean roasting. Did you know that the temperature and duration of your roast directly shape your chocolate’s final flavor profile? From low roasts (110°C–120°C) to medium roasts, every tweak changes the magic.

03/08/2026

Type ‘Yes’ to know more about the points we keep in mind while doing Chocolate Tasting

Chocolate tasting is more than just eating chocolate—it’s about discovering its story, one bite at a time. 🍫✨ Slow down, engage your senses, and experience flavors you never knew existed.

21/07/2026

Comment” yes” for more details!
Stop making ordinary chocolates and start creating luxury bonbons that sell for Rs. 150 to 300+ each! 🍫✨
Master 20+ varieties of professional bonbons—from flawless tempering and vibrant cocoa butter styling to expert weatherproofing, packaging, and transport. Elevate your culinary business and boost your premium sales today!

16/07/2026

Comment “Bonbon” for more details!
Create professional, shiny bonbons from scratch! 🍫 2-Day Mastercourse with Chef Nandini Kapur.
🗓️ July 24th & 26th
✨ Learn techniques, ganache ratios & business tips.
DM to grab your spot!

15/07/2026

🍫 Ever wondered where chocolate really begins?
Before bonbons, truffles, and bars... there is the humble cocoa pod. 🌱
In our workshop, participants don’t just learn recipes—they experience the entire journey of chocolate. From breaking open a fresh cocoa pod and discovering the beans inside to understanding how those beans transform into the couverture chocolate we work with, every step brings them closer to mastering the craft.
Because great chocolatiers don’t just make chocolate—they understand its story.
#
✨ Experience. Learn. Create.

13/07/2026

Stop guessing and start choosing better! 🍫✨ Did you know that the secret to picking the best chocolate is right on the label? Always check the ingredient list—if “cacao” comes before “sugar,” you’ve found a winner! Watch to learn why higher cacao percentage is your go-to for better quality.

Address

24 Park Drive , Malibu Towne, Sohna Road
Gurugram
122018

Telephone

+918700717780

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