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SuperProfile

A home set up for small batch makers<ul><li>Home Level Set up</li><li>No big machines or appratus</li><li>Everything from scratch with details</li><li>Certificate Course: You get certificate upon completion.</li><li>Launch price 21699/-</li></ul> Curriculum:Understand the industrial flow of chocolate making and how it will be converted to home level chocolate making, keeping intact the quality and taste of chocolate.Fermentation: A complete explanation on how fermentation is done at fields, why it is important and how the fermenting activity leads to flavor development. You will get to know how naturally so many flavors get induced in cocoa beans.Drying and packing: how the beans are dried and shifted to buyers.Bean inspection for production: How to evaluate beans from the delivery lots you get. Learn how to sort them and discard what is not good for producing best bean to bar chocolate. How to check quality in terms of moldy and unwanted beans. Also how to cut open and check fermentation of beans.Roasting: Understand the roasting matrix. How to formulate your roasting profile. The impact of time and temperature on beans. I would stress upon learning the matrix rather than linear temperatures.Cracking &amp; Winnowing: how to crack beans at home without using any machines or special equipment. Also how to winnow them innovatively with things available at home. Most Important part is how to do it effectively at home without big machines.Recipe formulation: Learn how to formulate recipe from scratch. Most importantly with Jaggery or raw sugar, and how to avoid soya lecithin. This is the key focus of the recipe module and main course that you will be standing out from the crowd in terms of ingredients. Mostly people make with white refined sugar and use soya lecithin. You will learn how to use Jaggery or raw sugar and no lecithin. However we will share recipe with normal sugar and lecithin too. Once you learn to formulate recipes, you can create any recipe on your own.Dark and Milk Chocolate formulation: you will learn formulation of vegan, semi-sweet 55% and 70% dark and 36% and 40% milk chocolate. However that is not limited as you will be learning how to change cocoa contents and solids keeping in mind the fluidity of the chocolate in general so you can make many more percentages in dark and milk chocolates. This course will enable you to formulate any Dark or Milk recipe.Bonus: Written recipe for white chocolate. It was not a part of curriculum but on many requests, I have added a clear cut recipe for you.Grinding Refining and Conching: Learn timings and when to add what. What are ideal running times and their advantages. Checking properly at different stages and certain precautions while taking chocolate off from the grinder.Soya Lecithin Vs Sun flower Lecithin: An overview and discussion on same so you can take informed decision whether to use it or not? Also use of cocoa butter Vs Lecithin for fluidity of chocolates.Problems and issues while making: A detailed explanation on how to tackle the issues if they arise while producing chocolate at home.Costing and Profit analysis: Evaluate your cost and profit margins if you plan to sell this further to other home bakers and home chocolatiers. There is a great opportunity in selling slabs to other fellow bakers.Supplier List and things required for reselling

Bean to Bar Online Certificate Course

This course is for Home Bakers, Small entrepreneurs, startups, and Small Setup Chocolatiers. A course specially designed for small startups. You will learn on small equipment suitable for home bakers and small startups. Now As a home baker you can also start your panned nuts business<ul><li>Chocolate coating on hard centers e.g. Nuts (we will pan almonds and hazelnuts).</li><li>Chocolate coating on soft centers e.g. berries (we will do cranberry or blueberry).</li><li>Important factors and temperatures zones.</li><li>How to create perfect precoat on nuts and soft centers.</li><li>The correct consistency of tempered chocolate. ( you can use untempered also)</li><li>Importance of room temperature and humidity factors.</li><li>How to make colorful coats.</li><li>Glazing or rustic look- A discussion.</li><li>Polishing.</li><li>Pricing and costing.</li><li>Packaging ideas.</li></ul>

Chocolate Panning - Dragees

Chocolate Panning Online Course- Dragees

Master Chocolate Tempering — For Just ₹199Bloom. Dull finish. No snap. If your chocolate looks amateur even when the recipe is right, the problem isn't your ingredients — it's your tempering.This course fixes that.You get: ✔ 4 bite-size videos — quick, focused lessons you can watch between batches ✔ 2 in-depth masterclasses Videos — the full science and method, step by step ✔ A tempering troubleshooting guide — diagnose bloom, gloss, and snap issues fast ✔ A dedicated module on tempering in Indian heat and humidity — the one thing most international courses never teach youBuilt from 20+ years of hands-on chocolate work. No fluff, no filler — just what actually works in an Indian kitchen.₹199. Less than a cup of coffee on the high street. More useful than every batch you've ruined trying to figure this out alone.Enroll now.Instant download All material.&nbsp;

rakesh saini