In this hands-on course, our expert chocolatiers will guide you through the intricate techniques of decorating chocolate bonbons and bars, from tempering chocolate to creating stunning designs. You will begin by exploring the history and origins of chocolate, the different types of chocolate, and what makes high-quality chocolate stand out.

• Airbrushing Techniques: Introduction to airbrushing equipment and supplies Techniques for creating gradients, fades, and ombre effects Use of stencils and masks for precision airbrushing
• Transfer Sheets: Understanding transfer sheets and their use in chocolate decoration Techniques for applying transfer sheets to chocolate
• Creating custom transfer sheet designs
• Hand Painting: Introduction to hand-painting techniques for chocolate decoration Use of food-safe colors and brushes Techniques for creating fine details and sharing
• Texture Methods: Techniques for creating texture on chocolate surfaces Use of tools such as combs, brushes, and sponges Creating custom textures for unique chocolate creations
• Cast/Fill/Cap Techniques for casting chocolate in molds for decoration Use of fillings and inclusions for added texture and flavor Creating a smooth, even cap for finished chocolate pieces.

Included in this class is an e-book with recipes and Diploma of completion.

Here's what you can expect to learn:

• Casted Bonbons: Learn the secrets to casting bonbons and achieving a super clean cap finish that will elevate your creations to the next level.
• Spraying and Painting Techniques: Discover how to use spraying and painting techniques to add beautiful and intricate designs to your chocolates.
• Working with Colored Cocoa Butter: We'll teach you how to work with colored cocoa butter for extended periods of time, allowing you to create even more elaborate and colorful designs.
• Recipe Formulation (Theoretical Part): Get a deep dive into the theoretical aspects of recipe formulation to help you create chocolates with exceptional taste and texture.
• Aw and Shelf Life: Learn what Aw is and how to calculate ganaches for optimal shelf life, as well as how PH level and alcohol content can affect your creations.
• Sugars School: Explore different types of sugars and learn when and how to use them to achieve the perfect balance of sweetness and flavor.
• Cacao Fat Quality: Understand how the quality of cacao fat can impact the taste, texture, and appearance of your chocolates.
• Recipe Testing: Get your own recipes tested in a lab-grade Aw tester during the class to ensure optimal quality and shelf life.
• Analysis by Chef Sabila: Receive personalized feedback from Chef Sabila on your ganache and learn how to improve your recipes.

This is a hands-on class, so you'll have plenty of opportunities to practice and perfect your chocolate-making skills. Join us at Sabila Chocolate Academy for an unforgettable learning experience