This program is designed for participants to explore the art of Chocolate & Confectioneries through a wide range of recipes & techniques that are specially selected by Taylors Culinary Institute's instructors. This program brings a unique combination of hands-on practical experience along with Online theoretical knowledge. This 6 day intensive course is suitable for the enthusiast who is interested to learn about chocolate making or even for participants who is interested to open up their own chocolate business.
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| No | Topic | Topic Description |
|---|---|---|
| 1 | Introduction to Chocolate and Confectionery |
Explore the following principles in this introduction on bean to bar chocolate production; Science of chocolate Tempering and methods of tempering chocolate |
| 2 | Confectionery Production |
Explore the following techniques beginning with the science of confectionary. Crystalline Confectionery and Non-Crystalline Confectionery |
| 3 | Classic Chocolate Techniques |
Explore the techniques on classic Handmade bonbons, Molded Bonbons and Dipped Bonbons |
| 4 | Modern Chocolate Techniques |
Explore the techniques on advanced techniques such as Colored Bonbons, Advanced Dipped Praline, Chocolate Tablet, and Chocolate Dragee |
| 5 | Chocolate and Confectionery Production |
Explore the concept of medium to large scale chocolate production for the chocolate business |
