Become a Professional Chocolatier with our comprehensive Diploma course

Founded by Chef Monika Rathod, we take pride in offering premium chocolate education at Edariyo Chocolate Academy. In this 5 weeks course on Professional Diploma Chocolate, we will teach different kinds of Bonbon, Panning, confectionery, sugar-free & vegan chocolates. Each has unique flavors without using any artificial essences.

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Topics To Be Covered

🍫 Chocolate

Introduction to Chocolate
Difference between Compound and Couverture Chocolate

🍫 Equipment

Guidelines on equipment used in Bonbon, Panning, confectionery, sugar free & vegan chocolate
Discussion on Enrobing frames and tools
Discussion on different temperature of chocolate and mould to work with
Learn the technique of cleaning moulds.

🍫 Tempering Techniques

Learn how to temper chocolate with different methods.
Tempering chocolate with SILK

🍫 Shelf Life

What is Water Activity (AW)
Importance of Knowing Water Activity
How water activity Affects shelf life of chocol

🍫 Cocoa Butter Colour

How to make cocoa butter colour
Learn how to temper cocoa butter colour
How to give mat finish look with spray gun

🍫 Center Preparation

How to prepare Nuts as a center
How to prepare dry berries as a center

🍫 Glazing or Polishing Techniques

What is glazing of dragee chocolates
Purpose of glazing dragee chocolates
What are different glazing liquids
Importance of drying process while glazing dragees·

🍫 Types of Bonbon Fillings

Milk Chocolate Ganach
Coffee Ganache
VanillaGanache
Dark Chocolate Ganache
Strawberry Coulis
Strawberry Ganache

🍫 Types of Truffles

Cinnamon Truffle
Mint Truffle

🍫 Types of Enrobe Chocolate

Hazelnut Praline Dark Chocolate
Pecan Nut Chocolate

🍫 Type of Frame Bar

White Fudge Bar

🍫 Panning Techniques Details

Sugar Coating of Hazelnut
Roasting of Hazelnut
Coating 1st Layer of Hazelnut with Dark Chocolate
Coating 2nd Layer with White Chocolate
How to Add Colour and Flavour in Chocolate
How to Make Dusted Dragees
Knowledge About How to Coat Different Types of Berries
Knowledge About RPM Setting of Panning Machine as per Nuts and Berries

🍫 Sugar-Free Chocolates

Hazelnut Creamy Truffle
Matcha Rose Truffle
Pistachio Raspberry Praline
Mandarin Almond bar
Dates Butter Cream

🍫 Vegan Chocolates

Pecan Almond Truffle
Turmeric Latte
Dark Banana Bar
Coconut Bonbon
Dark Strawberry Bar

This whole programme is live recorded class and we have done each and every step-in front of you no hiding or editing involve. you will feel like an offline learning. All mistakes and all knowledge in front of you presented very openly. our main mission is to give right awareness about chocolate making skill and busting all kind of myth around you about chocolate.

If you can trust us, we are the best mentor for you. this course includes certificate and lots of our blessing for your venture.