Chocolate Temptations : Creating Stunning Chocolates and Praline Mastery
About This Course
The learner will be able to differentiate the different characteristics and varieties of chocolates and how to prepare them. To be able to prepare and assemble chocolates using moulding, piping and enrobing techniques.
The learner will also be able to prepare and plate components of a plated chocolate dessert.
What You'll Learn
Through a series of practical demonstrations and guided exercises, you will learn the essential techniques involved in chocolate making. Dive into the world of chocolate as you explore various types of chocolate, their unique properties, and how to work with them effectively. You will gain an understanding of tempering chocolate, ensuring a smooth and glossy finish every time.
Next, you will delve into the art of crafting pralines, a delectable treat loved by chocolate enthusiasts worldwide. Discover the secrets behind creating flavorful fillings, balancing textures, and achieving beautiful shapes and designs. From classic ganache to nutty pralines and creamy caramels, you will explore a wide range of praline recipes and techniques.
Throughout the course, you will also learn about the importance of ingredient quality, proper storage and handling, and the best practices for achieving professional results. You'll leave the course with a repertoire of handmade chocolates and pralines, ready to impress friends, family, or even start your own chocolate business.
Whether you are a passionate home baker or aspiring chocolatier looking at enhancing your career skills in the field Chocolate Making, this course will equip you with the skills and knowledge to create delectable chocolates and pralines that will captivate the senses and delight any chocolate lover.
Entry Requirements
a) Working professionals in the food & beverage industry who wish to upgrade their skills and knowledge to obtain an industry recognized certification
b) School leavers and new entrants into the food & beverage industry
c) Individuals who wish to change their career to the food & beverage industry in the future
d) Language and literacy proficiency level - able to listen, speak and write in English or achieve at least a level 4 in WPL Proficiency Level
e) Target age group - Between 19 to 50 years of age (young adults ready for the workforce or those who are looking at gaining an extra skill set for possible career transition)
f) Required years of experience in relevant domain - Learners must have minimum of 1 year industry experience in food and beverage industry with relevant experience in the domain of pastry and sweets making.
g) Minimum Education Level - Higher Primary onwards. Proficiency in English is a must
h) Other relevant entry requirements - Non.