Overview
Discover the art and science of working with chocolate in this hands-on 5-day intensive. From understanding the chemistry of tempering to creating sophisticated bonbon collections, this course transforms beginners into confident chocolatiers. You'll work with single-origin chocolate from around the world, learn professional tempering methods, and master the techniques behind ganache, praline, and confectionery artistry.
What You'll Learn
Chocolate Science & Tempering
2 days- Understanding cocoa origins
- Three methods of tempering
- Working with dark, milk, and white
- Troubleshooting common issues
Truffles & Bonbons
2 days- Ganache formulation
- Hand-rolled truffles
- Molded bonbons with painted shells
- Flavor pairing and infusions
Confectionery & Presentation
1 day- Caramels and nougat
- Chocolate showpieces
- Professional packaging
- Gift box assembly
Course Includes
✓Premium single-origin chocolate provided
✓Professional molds and tools
✓Take home your chocolate collection
✓Certificate of completion
AED 3,800
AED 4,500
Duration5 days
hours36h
LevelIntermediate
Certificate✓
Enroll in This Course
Not satisfied after the first session? We'll offer a full refund — no questions asked.