Chocolate Lover's Dream Bundle: Online Classes - ₹999/-

 

Unlock the secrets of gourmet chocolate making with our comprehensive online class bundle! From luscious fudges to stunning chocolate bouquets and advanced techniques, this bundle has everything you need to become a chocolate artisan.

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Class 1: Irresistible Chocolate Fudge Mastery

 

Learn to make three classic fudges – White Chocolate, Dark Chocolate, and Milk Chocolate – with easy-to-follow, foolproof recipes. Perfect for beginners and a delightful treat for everyone!

 

Easy Fudge Recipes (White, Dark, Milk Chocolate)

 

General Tips for Fudge:

• Patience is Key: Don't rush the heating or cooling process.

• Good Quality Ingredients: Especially for chocolate, it makes a huge difference.

• Proper Storage: Store fudge in an airtight container at room temperature or in the refrigerator.

Professional Chocolate Bouquets

 

Elevate your gifting with stunning, edible chocolate bouquets. Learn techniques for arranging, wrapping, and presenting chocolates beautifully for any occasion.

 

Key Elements for Professional Chocolate Bouquets:

 

• Quality Chocolates: Use individually wrapped chocolates of various shapes and sizes.

• Skewers/Sticks: Food-grade wooden skewers or lollipop sticks.

• Floral Tape/Craft Wire: To secure chocolates to skewers.

• Floral Foam/Styrofoam: As a base for arrangement.

• Vase/Basket: For holding the bouquet.

• Cellophane/Tissue Paper: For wrapping.

• Ribbons/Bow: For decorative finish.

• Filler: Shredded paper, crinkle cut paper, or small silk flowers.

• ou're in luck! Making homemade chocolates with compound chocolate is significantly easier than with couverture chocolate because it doesn't require tempering. This makes it perfect for home bakers and beginners.

  Here's a breakdown of techniques and tips for working with compound chocolate:

   

  Homemade Chocolates Techniques with Compound Chocolate

   

  What is Compound Chocolate? Compound chocolate is a chocolate-like product where cocoa butter (found in "real" chocolate or couverture) is replaced with vegetable fats (like palm kernel oil or hydrogenated oils). It also typically uses cocoa powder instead of cocoa liquor or mass.

  Why use Compound Chocolate at home?

• No Tempering Needed: This is the biggest advantage! You don't need to worry about precise temperature curves to achieve a shiny, snappy finish. It sets quickly and consistently.

• Easier to Work With: Less prone to seizing or becoming grainy if it slightly overheats or comes into contact with a tiny bit of moisture.

• Basic Technique: Melting and Molding

• Preparation is Key:

  • Chop it Up: Break your compound chocolate block or chunks into small, uniform pieces. This ensures even melting. The smaller the pieces, the faster and more evenly they will melt.

  • Clean & Dry Molds: Ensure your silicone or polycarbonate molds are perfectly clean and thoroughly dry. Any moisture can cause the chocolate to seize or stick. A quick wipe with a clean, lint-free cloth or paper towel is a good idea.

  • Gather Add-Ins: Have any nuts, dried fruits, sprinkles, or other inclusions ready before you start melting.

  • Melting Compound Chocolate:

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• Cost-Effective: Generally much cheaper than couverture chocolate.

• Higher Melting Point: Makes finished chocolates more stable at room temperature, especially useful in warmer climates like Secunderabad.

Advanced Techniques:

 

1. Print on Chocolates (Transfer Sheets):

   • What are they? Edible transfer sheets made of cocoa butter and food coloring, with pre-printed designs

   • Decadent Hot Chocolate Bombs

   • Create enchanting hot chocolate bombs that transform a cup of hot milk into a magical, rich beverage with melting chocolate, marshmallows, and more!