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Bean to Bar - Master Class

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Dadar, Mumbai

Course ID: 34725

Dadar, Mumbai

Students Interested 0 (Seats Left 0)

₹ 35,000

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Rakesh Saini picture
Rakesh Saini

Professional chocolatier and Sugar artist

10 Years of Experience

About Rakesh Saini

All the workshops are conducted by Rakesh (Pen name Ricky) who is certified professional chocolatier from Ecole school of chocolate (California, USA) and sugar artist (London, UK). He has lived in UK for 6 years and served as a consulting cake decorator to restaurants. He has authored "Magical Christmas Cupcakes" a Book presenting fresh creations for Christmas cupcakes, available on Amazon.com. He writes actively for Amazon.com and yahoo.com
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About the Course

This is Certificate master class where you learn to produce your own couvertures from beans!


4 days class, 930am – 330pm.


Price: 35000/-


Pre requisite: You must have working knowledge with chocolates ( not compounds). You must understand tempering and crystallization points. This is not a beginner class.


Curriculum:


You will learn to produce your own white, milk and dark chocolates from beans.


Rakesh starts the class with conscious tasting and developing your palate to help you connect better with hidden flavors of cocoa beans. You will be made to taste some chocolate at points to identify flavors.


Then it proceeds with sorting of the beans, knowing all the parameters which can affect your flavor. How to select best possible beans for optimum flavor.


Learn different roast profiles, the real secret of the chocolatier, you will learn the temperatures, timings and different methods of roasting and how they affect final flavor! This is the key area of chocolate making. A typical cocoa bean has 900 hidden flavors, its in your hands to develop or ruin them. This is real game changer.


Cracking and winnowing the beans, which methods to use and what should be looked in details while executing this step.


Grinding: at this step we produce our cocoa liquor


Flavor, additives, refining and conching: This is another key area, when to add flavors, sugar and other ingredients , what are different stages, when to refine and conch and how to do it.  We discuss this step in thorough detail so that you have grasp of the subject.


Tempering your own produced couvertures.


Storing and ageing process.


Packaging and labeling.


Pricing


You get to take home bars produced in the class.


No material to bring in the class.

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