Course Content 13 ICCA / AC / V7.0 / 01 / 2023 Day 1 – Chocolate and Pre-preparations Getting to Know Chocolate – History and Processing Chocolate Fillings – Traditional to Exotic Blends Colourful Cocoa Butter Decoration and Spraying Techniques Basic preparation, Marzipan, Caramels, Stu ed Dates, etc. Day 2 – Tempering, Moulding and Filling Art of Perfect Tempering of Chocolate Printed Transfer Sheet Techniques Moulded Bonbons Unique, Simple Fillings Everybody Will Love Finishing tru es Making ganache and bars in frames Day 3 – Unmoulding, Finishing and Presentation Enrobed Bonbons Enrobed Bars Clossing Moulds and Unmoulding Dry Fruit Medallion Chocolate Rochers Storing Ingredients and Equipment Suppliers Details Curated by industry experts and chocolate virtuosos, ICCA’s Artisanal Chocolate-making course is the essential springboard for aspiring chocolatiers to take their skills from a personal to a professional level. Learn the history of chocolate and explore modern trends, the industry’s evolution and insider tips with this sought-after course. Get in-depth coverage of all aspects of chocolate production and become adept at all-important chocolate processing and decoration techniques. Understand how to perfectly temper chocolates, infuse flavours in your creations, and ideate innovative and delicious fillings. Using best-in-class equipment in our state-of-the-art professional kitchen, create your own confections, acquire hands-on experience and boost your confidence. Course Overview
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