Chocolate Making Course


Create many types of chocolates by getting the complete course.
You can pay the total fees of 2999/-

Enrol Now for 2999

Learn Any Time Any Where

Watch easy Video Classes

Learn in your language

get faculty support

GET YOUR STARTER KIT

GET CERTIFIED BY GOVT.OF INDIA

PARTICIPATE IN national SHOWS

GET SUPPORT TO START YOUR OWN BUSINESS

Learn from Expert Faculty

About the Course

Now learn to bake delicious chocolates with Hunar Online. Turn you passion for baking into a certified skill and learn 5+ recipes of ultimate chocolate cookies, dark chocolate walnut fudge and more!
Our Chocolate Making Course is designed to give your talent a professional touch.

Commonly Asked Questions

1. What are the common types of chocolate

Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and lecithin. The cocoa content of commercial dark chocolate bars can range from 30 percent to 80 percent for extremely dark bars. Milk chocolate: Milk chocolate contains either condensed milk or dry milk solids. Milk chocolates contains chocolate liquor and are typically much sweeter than dark chocolate and have a lighter colour. White chocolate: White chocolate gets its name from the cocoa butter it contains, but does not contain chocolate liquor or any other cocoa products. As a result, it has no pronounced chocolate taste but commonly tastes like vanilla or other added flavourings.

2. What is a double boiler or Bain-Marie method?

A double boiler (or Bain-Marie) is simply one pot stacked on top of another. You place water in the lower pot and heat it to barely a simmer. The steam from the lower pot gently heats the upper pot where the chocolate is gradually melted. This method prevents the chocolate from burning.

3. How to melt chocolate in the microwave?

Microwaving your chocolate is a faster and easier way to melt, it doesn't require any waiting for the water to come to a boil and it can be just as effective as a double-boiler.

4. How to store chocolate?

The perfect place to store your chocolate is in a dry, cool, and dark place. Ideally, the temperature should be consistently around 15C to 20C.