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Chocolate intensive – 5 days of artisan chocolates & confectionery

5 day choc.jpg2018

FREE BONUS TOOL KIT FOR OUR JANUARY 2018 COURSE!
This offer is only available for our 15-19th of January 2018 course and cannot be transferred to any other course, or course date. Students will receive their FREE BONUS TOOL KIT on day one of the course.

FREE BONUS GIFT BUNDLE, valued at $125.00 includes:

Calling on all chocoholics as well as everyone interested to attend an in-depth intensive training on the subject of chocolate and confectionery. Whether you are a serious food enthusiast, work in the industry and would like to add to your skillset or would like to test the waters before committing to a full qualification. This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.

What you will learn 

  • tempering of chocolate couverture
  • tabling method, vaccination method, working with professional tempering equipment
  • working with a variety of different chocolate brands, understanding the differences in application 
  • understanding fat bloom, sugar bloom and crystallisation 
  • chocolate moulding 
  • hand enrobing / hand dipping 
  • working with coloured cocoa butter 
  • chocolate moulding with chocolate colours 
  • airbrushing 
  • working with metallic powders 
  • working with transfer sheets
  • piping, filling and decoration techniques 
  • exploring flavour combinations 
  • professional finishing  techniques 

What you will make

  • multilayered pralines
  • cut pralines 
  • moulded pralines 
  • chocolate truffles, moulded and freehand 
  • pipped fillings 
  • chocolate slabing 
  • multilayered gianduja 
  • nougat de montelimar 
  • pates de fruits 
  • marshmallow
  • chocolate fudge 
  • brittle & honeycomb
  • your very own chocolate box to present your pralines in
  • making of a comprehensive variety of fillings: 
    - chocolate ganaches 
    - ganache with alcohol 
    - ganache with fruit inclusions 
    - fruit ganache without cream 
    - salted caramel filling

The course is held at fully professional facilities. All students are hands on and make all products from scratch. 
Everything created in class is for students to take home, all materials are included in the cost of the course.
A comprehensive recipe booklet is provided as part of the course. 

Please ensure to familiarise yourself with our terms & conditions.  

 

Entry Requirements

There are no entry requirements for this course.

Duration

5 days

Level

Beginner

Choose your start date

5 places left

Start

Monday, 15 January 2018

Time

9am-3pm

Attendance dates

15-19 January 2018

Price

$1,350.00

Start

Monday, 16 April 2018

Time

9am-3pm

Attendance dates

16-20 April 2018

Price

$1,350.00

Start

Monday, 09 July 2018

Time

9am-3pm

Attendance dates

9-13 July 2018

Price

$1,350.00

Start

Monday, 08 October 2018

Time

9am-3pm

Attendance dates

8-12 October 2018

Price

$1,350.00