Basic Chocolate & Praline by APCA Malaysia- An International Pastry & Culinary School

This program will teach you all about basic chocolate & praline starting of chocolate tempering. You will understand more about chocolates, ganache, and fillings. Also, you will learn about how to make moulded chocolates, Chocolate bars and Rocher. Understanding of chocolate , how each chocolate is different from another one and how these difference will effect handling them and finally result in different taste and textures.

You will also understand how to make ganache and how to get them smooth. whats the use of blender or a bar mix to get a shiny Ganache. Also how to improve the shelf life of the ganache and keep them moist. You will understand what is the importance of temperature in making chocolate and how you can actually make them without spending too much money on the equipments but also teaches you how these equipment can help you get a better chocolate then a normal chocolate

Understanding of different techniques are very important as it will help you better what make one ganache different from another. Also, these techniques help you in making advance chocolates as well

This program will be a perfect base and help to master the skills of next level

You will be covering following 9 recipes in this program -

• Tempering of chocolate

• Chocolate pistachio Bar

• Milk chocolate truffle

• Chocolate Madagascar

• Coffee Bob Bon

• Mint Bon Bon

• Orange Bon Bon

• Rocher Chocolate

• Chocolate Mandola