SF Chocolate Techniques Workshop Module 1
Learn the basic techniques and culinary knowledge to make chocolates that are typically sold in chocolate shops. The focus will be on:
Working with Chocolate - Getting around the equipment you need
Tempering Chocolate - understanding temperature's effects and how to manage it
Making different chocolate ganache
The products will cover are:
- 2 types of hand moulded truffles - with a premade shell and one without the shell
These Truffles will be coated in different coatings as well, depending on its flavour.
- Chocolate Pralines made in a Polycarbonate Mould
- Ganache Fillings:
Rum and raisin
Notes for SkillsFuture Credit Claims:
The SkillsFuture course code is CRS-N-0035192.
Please sign up for the class and pay for your class as per the normal procedure on this website.
We will contact you to inform you about the claim procedure.