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Basic Chocolate Making Workshop |
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MECHANISM
Classes :
Target audience :
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27-28 February & 6-7 March 2010
Professionals, homemakers, culinary enthusiasts and avid chocolate lovers.
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| Duration : |
4 weeks (Saturdays and Sundays)
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| Contact hours / week : |
6 hours / session (10:00 am to 4:00 pm). Lunch is included!
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Scope :
Types of Pralines:
Varieties of Chocolate Truffles:
Candies with Fruits and Nuts:
Chocolate Molding Techniques
Molded Festive Chocolate Items
Chocolate Gift Box:
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i) History of Chocolate
ii) How to work with Chocolate - Melting Technique
i) Swiss Praline
ii) Caramel Flavor
iii) Hazelnut Gianduja
iv) Peppermints
i) Irish Coffee Truffles
ii) Tea Truffles
iii) Vanilla Truffles
i) Knackerli
ii) Sorrent-Sticks
iii) Ananas
iv) Trois - Freres
i) Chocolate Boxes
ii) Ribbons
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Chocolate Decorations for Cakes
Methodology :
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- Demo by the Master Chocolatier
- Theory of Chocolate
- Practical class / hands-on training
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| Award : |
- KDU/ IMI International Swiss Certificate in Basic Chocolate Making
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 ATTIRE, UTENSILS & INGREDIENTS
All participants are expected to wear comfortable decent clothes with shoes. A starter kit, an apron, notes and a disposable hat will be provided to all participants.
Ingredients, tools and utensils will be provided by the College. Participants are encouraged to bring their own stationery, as needed.
FEES
- Registration Fees : RM100.00
- Course Fees : RM 1,990.00 for 4 sessions (includes notes, ingredients, tools, utensils, apron & unlimited supply of chocolates)
- All payment must be made to KDU College Sdn Bhd
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