ALL ABOUT CHOCOLATE
Course description
This course will introduce learners to the art, craft and science of handling and working with chocolate. Learn to process various couverture, chocolate tempering methods, the right technique of handling ganache, chocolate truffles, filling molds, decorating, storage and extending shelf life.
Course learning outcomes
Upon completion of the course, participants will be able to:
- Tempering Chocolate
- Chocolate truffles
- Using moulds
- Decorating with chocolate
Course Details
Course length
- Three day course
Dates
- December 12th, 2022 from 9:30am to 4pm
About the Trainer
Sally Handoko
Sally Handoko, joins DCT as our Chef Instructor for Baking and Patisserie. She comes with a wealth of experience having worked in many 5 star luxury hotels; Four Seasons Jakarta, Fairmont Dubai, and JW Marriot Hotel and as an Executive Pastry Chef in Conrad Dubai.
Prior to joining DCT, Sally worked as an instructor with ICCA, International Center for Culinary Arts in Dubai. Sally’s other great passion in life after pastry, is keeping fit and she is a keen kickboxer.