Prepare Chocolate Decorations and Make Pralines

Course Objectives

At the end of this module, the learner will be able to apply skills and knowledge in making chocolate decorations and assorted pralines, including: 1. Prepare tools, equipment and ingredients for chocolate decorations and pralines 2. Temper chocolate products with appropriate tabling, seeding and microwave methods 3. Prepare a range of ganache fillings 4. Mould, set and store chocolates 5. Identify qualities and faults in chocolates 6. Comply with Workplace, Safety and Health (WSH), food hygiene and handling requirements

Course Content

1. History of Chocolate
2. From Bean to Chocolate
3. Conching and Refining
4. Creating Cocoa Butter Crystals
5. Tabling Method: Double Boiler/Water Bath/Dry Tempering
6. Fillings for Chocolate Pralines
7. Common Faults in Chocolate
8. Practical: i. Chocolate Decorations, ii. Chocolate Bars (Tablets) & Nut Clusters iii. Ganache Fillings, Moulded Pralines iv. Chocolate Truffles, Moulded Figures
9. Assessment

After SkillsFuture Funding: 

$285 for Singaporeans 40 years old and above.

$435 for Singaporeans between 21-39 years old

Funding

Full Fees : $810.00

SME / MCES / Singaporeans > 40 years old : $285

Non SME / PRs / Singaporeans < 39 years old : $435

Additional Info

UEN number: 200821327E

Course Code : TGS-2019504046

Course Funding Period : 17 Sep 2019 - 16 Sep 2023