Details will be provided soon
With our past experience of Student completing this program, they have been confident in Couverture Chocolate & Sugar Confectionery product making either as self consumption or to commercially produce.
One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery
Check out Terms & Condition
Tempering Chocolate, Formulation of Ganache, Moulding Chocolate, Stages of sugar cooking, Turkish delight, Choco Mocho Noumallow, Hazemel’s Bonbon, Nutty Homage, Coco Ramels, Chocolate Bubbies, Minty’s, Jujjub’s, Fruity Bonbon, Spicy Bar, Irish Choco Berries
Includes Training Recipe and raw-material used in class.
Products made in class is distributed proportionately to the participation.