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Enrol in Whitecaps Chocolatier Programme Conducted by Chef Arvind

Are you dreaming about a career in the dessert <br>industry? Do you love all things when they are <br>chocolatey and cannot wait much time to make some<br>Cake Engineering masterpiece of your own? Everything <br>sounds very sweet and lovely, but before you initiate <br>your adventures, it is important to have a proper <br>understanding of various chocolates available in the <br>market with which you can experiment. Every chocolate <br>is segmented into two major categories.

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Enrol in Whitecaps Chocolatier Programme Conducted by Chef Arvind

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  1. Take your skills from a Fresher to a Professional level! Enrol in Whitecaps Chocolatier Programme Conducted by Chef Arvind Are you dreaming about a career in the dessert industry? Do you love all things when they are chocolatey and cannot wait much time to make some Cake Engineering masterpiece of your own? Everything sounds very sweet and lovely, but before you initiate your adventures, it is important to have a proper understanding of various chocolates available in the market with which you can experiment. Every chocolate is segmented into two major categories. •Couverture chocolate: This is high-quality chocolate that bakers refer to as real chocolate. PHONE +91 8050388102,+080 25533389 EMAIL - contact@whitecaps.in ADDRESS - #29, 1st main road, 1st block, Koramangala, Bangalore. 560034

  2. Take your skills from a Fresher to a Professional level! •While the main ingredients include cocoa butter along with chocolate liquor, the chocolate quality mainly relies on milk vanilla, along with sugar art and other stabilizers. It also goes through tempering, through which you need to manipulate the temperature consistently to reach a required texture. •Compound chocolate: Here, the important differentiating factor is here the chocolate liquor is replaced with cocoa powder along with cocoa butter along with vegetable oil. It does not need tempering, and the chocolate also melts very easily. In many cases, one cannot tell the difference in taste, but you can know the distinction when they are together. Couverture chocolate has a rich taste as it has more cocoa butter. Many hobbyists and professionals make use of compound chocolate for preparing ganache as it is user-friendly and the price is less. But nothing is comparable to the richness and thickness of couverture chocolate. Enrol in Whitecaps Chocolatier Programme conducted by Chef Arvind where couverture is the only way. PHONE +91 8050388102,+080 25533389 EMAIL - contact@whitecaps.in ADDRESS - #29, 1st main road, 1st block, Koramangala, Bangalore. 560034

  3. Take your skills from a Fresher to a Professional level! They equip students with premium quality tools and equipment and offer them fine quality chocolate to work with. It is brought from the international brand Callebaut and is then brought to the classrooms of Whitecaps so that students can experiment and learn the best. While Couverture chocolate is prepared for impressing, compound chocolate is made without much stress. While making chocolates, ensure to search for the type that fits best and matchless possibilities that comes with it. There is never one formula that fits all therefore, it is better to experiment with several varieties present in front of you, and who knows, one day you will be able to create your masterpiece of chocolate. Know more about the Chocolatier programme by Chef Arvind at Whitecaps It's a 1-week program, and it's everything about the whole world of chocolate for bringing out the chocolatier in you. This course teaches you the basics of chocolate and makes some intricate enrobed PHONE +91 8050388102,+080 25533389 EMAIL - contact@whitecaps.in ADDRESS - #29, 1st main road, 1st block, Koramangala, Bangalore. 560034

  4. Take your skills from a Fresher to a Professional level! chocolates, signature chocolate flowers and many more things. What are different things you will learn? •History of chocolate •Process crystallization •Preparing your transferring sheets •Chocolate enrobing •Different methods of making chocolate flower •Chocolate panning methods •Preparing chocolate bon-bon with latest assorted flavours. •Making garnishes for chocolates utilizing various techniques. •Methods of spraying cocoa butter •Soft caramel making •Making various flavours •Classic Gianduja •Fruit flavour chocolates with double flavour of tempering chocolate and its The whole course cost you around Rs. 35000, and it includes the cost of ingredients, apron, GST along uniform cost. If you are interested, it's best to enrol in PHONE +91 8050388102,+080 25533389 EMAIL - contact@whitecaps.in ADDRESS - #29, 1st main road, 1st block, Koramangala, Bangalore. 560034

  5. Take your skills from a Fresher to a Professional level! the program and gain some deep insights into chocolates. PHONE +91 8050388102,+080 25533389 EMAIL - contact@whitecaps.in ADDRESS - #29, 1st main road, 1st block, Koramangala, Bangalore. 560034

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