Chocolate & Confectioneries

Introduction

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.

Organization

Outcome

At the end of this program, participants will be able to:

- Explain the art and sciences that is used to create chocolate & confectionery productions
- Demonstrate various techniques used to produced chocolate & confectionery products such as chocolate bonbons, chocolate tablets, marshmallow, caramel candies, etc

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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

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