Step into the world of Premium Chocolate Crafting with D’Chocolatist by Deepika Namdev — International Chocolatier & Patissier.
Learn the craft, flavour, science and artistry of artisanal chocolate-making — ideal for beginners and professionals. Bet your passion & become a Chocolatier whether you are amateur or a confident professionals, we will help you learn the Artisan Chocolate & Confection
The Chocolate Craft ❤️
Follow us to learn, Artisan Chocolate Desserts! !
Just All love for Pure Chocolate ♥️
24/01/2023
Just that GOLD, Handcrafted Pure Chocolate. Honey Spice Square Praline
*ENTREPRENEUR CERTIFICATE PROGRAM*
Foundation Skill 1.0
Intermediate Skill 2.0
Advance Skill 3.0
This course not only teaches you science of chocolate but enriches you to learn chefs best secrets to understand Chocolate science, make your own Bean to Bar, Panning Chocolates, Cocoa butter colours, transfer sheets, Sugar Confectionery etc and teaches you industries USPs to create a benchmark for your business & more of intellectual interaction!
The best thing is that this course is bundled with Foundation to Advance level skills, hence saving your time & investment to Gain knowledge on Professional Techniques & starting up your own entrepreneur journey!
*Duration: 6 Days*
*Time: 11am-6pm*
What you learn:
📓Chemistry of Pure Chocolate & Ganache formulation
📓 Making French recipes from scratch, learn 35 signature recipes of Bean to Bar, Bonbons, Panning, Pralines, Truffles, Sugar Confectionery
📓Getting creative with Cocoa Butter Colours
📓Understand USP, Business Planning, FSSAI
📓Gain access to Vendors & suppliers
📓And much more to master the skills
*Module 1*
1)Types of Chocolate, Usage & fats in chocolate
2) Selecting Chocolate
3)Fundamental Tempering techniques (Tabling, Seeding, Micro & Mycro)
4)Importance of temperature & Crystallization
*Module 2*
1)Shell Molding operation
2)How to make Cocoa Butter Colours & learn Colouring techniques
3)Dipping techniques, Use of Texture sheets & how to make your own Transfer sheets
4)Confectionery ganache & formulations
*Module 3*
1) BEAN TO BAR Methodology, Processing techniques & recipes of making your own Bean to Chocolate.
2) SNACKING CHOCOLATES, Panning & Pralines, Bringing up new addition to the Menu by adding Dragees & Layered Praline chocolate desserts
*Module 4*
1)AERATED CONFECTIONS, Explore Italian way of making Aerated classy confections
2)CRYSTALLINE & NON CRYSTALLINE CONFECTIONS, Take a leap for using Sugar in confections
3) Commercial Specs, Learn how to layout business, understand production planning
4)RECIPES, Learn 35 recipes, exploring techniques & formulations
*Pre-registration compulsory, as seats are limited on first come first serve basis.*
*D'CHOCOLATIERE ACADEMY*
https://www.facebook.com/dchocolatiereacademy
https://www.instagram.com/dchocolatiereacademy
Whatsapp 7693049482
09/08/2022
*ENTREPRENEUR CERTIFICATE PROGRAM*
Foundation Skill 1.0
Intermediate Skill 2.0
Advance Skill 3.0
This course not only teaches you science of chocolate but enriches you to learn chefs best secrets to understand Chocolate science, make your own Bean to Bar, Panning Chocolates, Cocoa butter colours, transfer sheets, Sugar Confectionery etc and teaches you industries USPs to create a benchmark for your business & more of intellectual interaction!
The best thing is that this course is bundled with Foundation to Advance level skills, hence saving your time & investment to Gain knowledge on Professional Techniques & starting up your own entrepreneur journey!
*Duration: 6 Days*
*Time: 11am-6pm*
What you learn:
📓Chemistry of Pure Chocolate & Ganache formulation
📓 Making French recipes from scratch, learn 35 signature recipes of Bean to Bar, Bonbons, Panning, Pralines, Truffles, Sugar Confectionery
📓Getting creative with Cocoa Butter Colours
📓Understand USP, Business Planning, FSSAI
📓Gain access to Vendors & suppliers
📓And much more to master the skills
*Module 1*
1)Types of Chocolate, Usage & fats in chocolate
2) Selecting Chocolate
3)Fundamental Tempering techniques (Tabling, Seeding, Micro & Mycro)
4)Importance of temperature & Crystallization
*Module 2*
1)Shell Molding operation
2)How to make Cocoa Butter Colours & learn Colouring techniques
3)Dipping techniques, Use of Texture sheets & how to make your own Transfer sheets
4)Confectionery ganache & formulations
*Module 3*
1) BEAN TO BAR Methodology, Processing techniques & recipes of making your own Bean to Chocolate.
2) SNACKING CHOCOLATES, Panning & Pralines, Bringing up new addition to the Menu by adding Dragees & Layered Praline chocolate desserts
*Module 4*
1)AERATED CONFECTIONS, Explore Italian way of making Aerated classy confections
2)CRYSTALLINE & NON CRYSTALLINE CONFECTIONS, Take a leap for using Sugar in confections
3) Commercial Specs, Learn how to layout business, understand production planning
4)RECIPES, Learn 35 recipes, exploring techniques & formulations
*Pre-registration compulsory, as seats are limited on first come first serve basis.*
*D'CHOCOLATIERE ACADEMY*
https://www.facebook.com/dchocolatiereacademy
https://www.instagram.com/dchocolatiereacademy
Whatsapp 7693049482