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Active Filters : Category : Chocolate Making | Learn : Confectionery | Provider Location : New Delhi
Course Content: Course Content of Bakery & Confectionary • Different Types of Sponges • Pastries • Brownies • Eggless Session • Icing Sessions • Assorted Breads • Tiramisu • Soufflé • Dry Cakes • Cheese Cake • Lava Cake • Cup Cakes • Mousse Cake • Short Crust Paste • Flaky Paste • Choux Paste • Etc&hel... Category: Chocolate Making | Baking | Asian Academy Of Culinary ArtNew Delhi (Kalkaji)  Asian Academy of Culinary Art is a global cookery academy under the guidance & leadership of a 5 star hotel Executive chef & professional team... |
Course Content: Contents Date Day Days Timing Fees Brownie, Walnut Brownie, Chocolate Brownie, Mocha Brownie Apr , 1 Tues 1 3:00-6:00pm 2000/- Pineapple Cake, Pineapple Pastry, Chocolate Cake, Chocolate Pastry, Brownie. Apr , 3 Thus 1 3:00-6:00pm 2000/- Chocolate Cup Cake, White Cup Cake, Carrot Cup Cake, Red Velvet Cup Cake, Strawberry Cup Cake, Oreo Cup Cake, Chocolate Truffle Cup Cake, Tiramisu Cup Cake. Apr, ... Category: Chocolate Making | Baking | Asian Academy Of Culinary ArtNew Delhi (Kalkaji) Asian Academy of Culinary Art is a global cookery academy under the guidance & leadership of a 5 star hotel Executive chef & professional team... |
Course Content: Prologue: Dipping or coating is another form of covering with melted or tempered chocolate. Any candy,cream,fruit such as strawberries,cookies or nuts can be dipped in a molten chocolate and they are immediately removed from the chocolate and then cooled,so the chocolate sets. Syllabus: Dutch Macaroons/ Ladies Kisses/ Rocky Rode Bites/ Choco Biscuit/ Til Bonanza/ Choco-pie/ Coconut Grenoble... Category: Chocolate Making | Baking | Crafts and Social Development OrganisationNew Delhi (Lajpat Nagar Part II, Tri Nagar) Education is modern India’s greatest leveler and its redemption. It is the tide that lifts every boat. CSDO’s Professional & Hobby cou... |
Course Content: Prologue: A chocolate truffle is a type of chocolate confectionery usually in a spherical,conical or curved shape. Fillings can be cream,melted chocolate, caramel, almonds etc. Syllabus: Dark Truffle/ Milk Truffle/White Chocolate Truffle/Italian Chocolate Truffle/ Pistachio Truffle/ Day & Night Truffles/ Coffee Truffle/ Vanilla Truffle/ Hazelnut Truffle/ Apricot Truffle/ Lemon Coconut T... Category: Chocolate Making | Crafts and Social Development OrganisationNew Delhi (Lajpat Nagar Part II, Tri Nagar) Education is modern India’s greatest leveler and its redemption. It is the tide that lifts every boat. CSDO’s Professional & Hobby cou... |
Course Content: Prologue: A mixture of sugar,water and glucose used in the production of creamy-textured confectionery is known as fondant. Depending on the type of fondant, it can be rolled and draped over a cake or poured over a cake as a liquid. Syllabus : How to Make Fondant/How to Color the Fondant/Chocolate Fondant/Ben-Hur/Butter Cube Fondant /Cluster Fondant Truffles/Chocolate Fondant Nut Cluster/fondant-D... Category: Chocolate Making | Crafts and Social Development OrganisationNew Delhi (Lajpat Nagar Part II, Tri Nagar) Education is modern India’s greatest leveler and its redemption. It is the tide that lifts every boat. CSDO’s Professional & Hobby cou... |
