Advance Chocolate and Confectionary by Master Pastry Chef

Advance Chocolate and confection by Master Pastry Chef

This program will cover 11 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchen

This program will be a perfect way to understand more about Ganaches, Moulded chocolates, , Naugat, Marshmellow, Panning chocolate, Fudge, Tablets, Pralines and confections like gummy and pate de fruits

We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production

Caramel Truffle - Caramel flavored ganache, coated in chocolate.

Cinnamon Mix Berry - A ganache made with a combination of mixed berry pate de fruit and cinnamon flavoured ganache. The ganache is cut and enrobed in tempered chocolate

Lemon and Earl Grey Ganache- A bonbon that is a combination of lemon jelly along with an earl grey flavoured ganache.

Mango Marshmellow - Learn the technique of making marshmallows, flavoured with mango.

Panning Chocolate - Learn to make panned nuts , also called dragees and also the technique of panning various other

Pate de fruits and Marshmallow roll - A roll made from a layer of pate the fruit and marshmallow that’s rolled.entres like nougat, pate de fruit etc.

Peanut Fudge - Nougat is a confection made from egg whites whipped along with honey, sugar and folded with candied nuts. It comes from the word meaning 'nut bread'. It has a chewy consistency

Pistachio Marzipan and lemon Ganache - A combination of pistachio flavoured marzipan, paired along with lemon flavoured chocolate ganache.

Sable Viennois with Caramel - A crisp and crumbly sable along with a thin layer of salted caramel. This is then dipped into tempered chocolate.

Tablet with Textures - A moulded bonbon with a coconut praline and jasmine tea ganache.

Lime Ganache- Selection of designer petit fours for room amenities