Welcome to CHO Bee Labs Academy
Extensive 3 Levels course followed by an assessment and certification.
Learn how to work with pure coverture Chocolates.
Pralines, ganaches, caramel, nougat, tempering- there’s more to chocolate than meets the eye. Anyone who wants to become a master of chocolates must learn all these elements and more – that’s why we have brought it all to you in one single, comprehensive 3 level course that teaches you everything you need to know about professional chocolate making.
Chocolate is prepared from the fruit of the Theobroma cacao, a tropical tree whose name means "food of the gods”. We live in a world where over 7 million metric tons of chocolate are consumed every year. Chocolate is one of the world's most popular and exotic confections and is used in a variety of desserts. Chocolate is an essential part of any pastry chef's arsenal.
Chocolate Theory / Chocolate Tempering
Chocolate Bars - Pistachios / Hazelnuts
Almond Slivers Rochers
Chocolate Truffles - Milk & Dark
Ganaches filling Bon Bons - Coffee
Chocolate Mandola
Bon Bons - Orange
Mint
Almond Rocks
Gummy Bear
Detailed step-by-step recipe books
All ingredients and professional grade equipment
Aprons
Access to our fully equipped professional grade kitchen
5 days (includes assessment and certification on the last day)
Beginner Chocolatiers
Copyright © 2022 chobeelabs. All Rights Reserved | Cooked With Digiinterface.
++91-98191 51572
