Learn Chocolate Variations With Chef Avijit Ghosh

The Fundamentals of Chocolates and Tempering is course perfect for home bakers or home cooks looking to add the menu items in chocolate. In this course you gain theoretical knowledge as well as benefit with practical demonstration using dark chocolate, milk chocolate & white chocolate. The curriculum is as listed below:

• Fundamentals of Chocolates & Tempering

• Dark Chocolate BonBons

• Milk Chocolate BonBons

• White Chocolate

• Cardamom Truffles

• Milk Chocolate Nut Bar

• White Chocolate Mediants

  
  

  Chef Avijit Ghosh, a Gastronomic Mastermind specializes in Pastry, Bakery and Chocolates, have an immense work experience of 30 years in his field. Chef Ghosh started his career as a kitchen trainee at the Oberoi School of Hotel Management, New Delhi.

  
  

  He has worked with the Oberoi group and Leela Hotels for close to 30 years. Trained at "Le Notre" a renowned Pastry school in Paris, he is one of the best in his field. He also brings in wide international exposure with his association with Chef Mikeal Azouz, Patissier and Chocolatier from France, Chef Luc Eyrie from France.

  He was also a Brand Ambassador for Barry Callebaut Chocolates of Belgium in India.

So, let's get started and learn all Fundamental of Chocolate & Tempering with Chef Avijit Ghosh

- Follow the recipe instructions

- For experimenting & trials, make change in only 1 ingredient at a time.