CHOCOLATES
INTERNATIONAL CHOCOLATE FLAVOURS INCLUDED IN THE COURSE CURRICULUM:
BLOSSOM
[House-dried organic Cherries & Roses macerated in cherry juice & rose essence]
CANDIED CASHEW LOG
[Freshly roasted cashews candied with honey & spices]
CANDIED ORANGE RIND
[Orange rind in marmalade & dark chocolate]
MADAGASCAR
[Madagascar beans & dark chocolate ganache, topped with vanilla sugar]
CLEOPATRA
[Caramel cream with a roasted organic hazelnut]
HIMALAYAN SALT MAGIC
[Pink himalayan salt in dark-milk chocolate crisp]
MATCHA LEAF
[Japenese green tea infused into white chocolate, highlighted with dark chocolate]
FRAMBOISE
[Intense dark chocolate with fruit and acidic overtones]
CRANBERRY PASSION
[Finely chopped dried cranberry fruit leather in creamy milk chocolate]
SPLINTER
[Freshly roasted slivered almonds, soft betel nuts, pistachios, arab dates & fennel lightly coated in dark chocolate]
AND LOTS MORE
PROFESSIONAL CHOCOLATE MAKING COURSE
The BUSINESS COURSE FOR CHOCLATIERS is an intensive program in developing a talent which includes Chocolate Making, Packaging, Management, Marketing, Operations & Finance.
This course will keep you updated with the latest flavour combinations, trends & most importantly packaging skills.
We focus on the major attribute of a Chocolate professional (DURING THE COURSE TIME) that you need to master before launching any chocolate enterprise.
APPRECIATION
You continuously strive to improve your chocolate flavours/production skills by attention to detail and practicing over and over and over.
KNOWLEDGE
You will research extensively so you'll know your industry and product inside out. This will give you a confidence to answer any question.
OM CRATIVE CLASSES
believes that Mentoring is as important as the latest curriculum, so we will be right there with you wether you learn it in our Studio or Online to give you proper tips and advice which will help you during and after the course time to make you a successful Chocolatier.
Our Professional Course delivers curriculum that will increase your knowledge and expertise in chocolate making.
OUR UNIQUE CURRICULUM:
Product Knowledge
Module Learning Objectives:
Understand the history of Chocolate, as well as the modern chocolate cultivation and processing.
Develop a shopping list of Chocolate -making suppliers for the best organic ingredients & equipment.
Practice different tempering techniques.
Physiology of Taste
Module Learning Objectives:
Understand the chemistry of chocolate and what determines its flavour and texture in order to create successful chocolate recipes.
Explore chocolatier products to better understand the industry.
Review modern decorating techniques, then experiment and practice in preparation for recipe development.
Technique & Branding Skills
Module Learning Objectives:
Be able to position yourself (or your business) as an expert in Chocolate making on your resume and promotional material.
Understand how to set up your opertaion to maximize production, efficiency and profitability and create a production plan around your signature products and flavours.
Explore the creative side of chocolate making by developing products that have great taste and eye appeal.