|
Week - 1
|
Origin of the Cacao and History of Chocolate |
|
Week - 2
|
Basic Chocolate Supplies and Equipments |
|
Week - 3
|
Chocolate Tempering and Forming |
|
Week - 4
|
Roche and Mendiant Chocolates |
|
Week - 5
|
Molding Techniques |
|
Week - 6
|
Simple ganache-filled chocolates |
|
Week - 7
|
Fresh fruit ganache-filled Chocolates |
|
Week - 8
|
Infused ganache-filled chocolates |
|
Week - 9
|
Colored Modeling Techniques |
|
Week - 10
|
Colored Modeling Tecniques |
|
Week - 11
|
Truffle |
|
Week - 12
|
Chocolate Sweets |
|
Week - 13
|
Chocolate Sweets |
|
Week - 14
|
Chocolate Sweets |
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