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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

Registration & Payment

Course price 1,200 AED

Course Details

Course length
  • Three day course
  • 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.

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