Techniques on Making Hand Enrobed Pralines & Truffles Course
by Chocolate AcademyMumbai |
| Level: | Level 1 |
| Medium of instruction: | English |
|
It is a two day programme in which would be focussed on Chocolates and its applications in Truffles, Ganache and Pralines. Chocolate handling techniques like Pre-crystallization, storing temperatures etc would be covered.
Conducted by a Chocolatier Business Woman Zeba Kohli who is also our Ambassador.
| Classroom - Regular | ||||
| When | Duration | Where | Remarks | Price |
| 3rd July, 2014 |
2 Days |
All Venues | Not Specified |
INR 10,000 Per Course (Taxes As Applicable) |
| 4th July, 2014 |
2 Days |
All Venues | Not Specified |
INR 10,000 Per Course (Taxes As Applicable) |
Chocolate Academy
Located ideally in Mumbai, this new Chocolate Academy center is a "state of the art" training center. The knowledge of chocolate is dramatically improving, and our Chocolate Academy center plays a big part of this new trend in India.
Chefs come from from everywhere to learn more about latest techniques and new trends for confectionery and pastry. The program set up can cover all the needs from basic to advance courses.
This Academy is fully equipped to suit all the needs requested by the most demanding chefs.
