- Location:
- India, Mumbai
- Date:
-
23 Jul 2024 - 25 Jul 2024
- Duration:
-
3 days
- Primary course language:
-
English
- Secondary course language:
-
English
- Price:
-
30000.00 INR
- Segment:
-
Artisan BakeryChocolate ConfectioneryHotels & Rastaurants
- Class size:
-
10
Signature Bon-Bon and Confectionery by Chef Arvind Prasad
We are extending the world chocolate day festivities through the month!
Join Chef Arvind Prasad - Indian Ambassador for Callebaut Chocolates & Executive Pastry Chef at Whitecaps International School of Pastry in a special 3-day masterclass as he showcases 13 of his signature recipes across bonbons, dragees, mendiants and enrobed confections.
The 3-day program focuses on providing in-depth knowledge about crafting artistic, multi-layered bonbons with the perfect texture & sheen!
You will get to learn, practice and perfect your skills under the guidance of Chef Arvind.
Highlights:
- Cocoa butter colouring techniques
- Creating unique shapes using a combination of molds and free hand shaping
- Creating multi-textures in bon bons
- Learn unique center coated chocolate products
- Craft Chocolate Bars with a center fillings with various textures
- Learn signature high shelf life products, perfectly suited for gifting
- Study the art of hand enrobing ganaches and giving them a unique look
Course agenda
Program:
Bon - Bon
- Pear and coffee
- Coconut
- Golden Bean
- Chilly Red
- Raspberry Mushroom
Dragees
- Hazelnut Raspberry Ruby
- Spiced Peanut Marble
Chocolate Dessert and Mendiant
- Tablet Cranberry White Nougat
- Tablet Spiced Peanut Caramel
- Mendiant Multiseed
- Florentine Bar
Enrobed Bon-Bon
- Black sesame Coconut Finger
- Blackforest
Fee: INR 30,000
(This cost covers lunch, recipe book, chocolate academy apron and certificate)
Date: 23rd, 24th & 25th July 2024
Timing: 9:30am to 6:00pm
Batch: This guest masterclass batch is limited to 10 students.
Providing an individual workspace and one-on-one guidance from Chef Arvind.
Please note : The last date for the registrations is 18th July 2024.
