About this course
- Introduction including types of chocolate and the tools and materials required for work.
• How to clean, polish, and prepare molds.
• Different methods for preserving, packaging, and presenting chocolate.
• Introduction to automatic and manual chocolate processing.
• Application of chocolate processing in its three types, including cocoa butter coloring.
Application of coloring with filling and pouring chocolate using colors and glitters.
Application of chocolate using silicone molds, transfer, and tablet application.
Application of chocolate using the exposed filling technique.
Definition of airbrushes and how to maintain them, along with applying chocolate coloring using an airbrush.
Application of filled chocolate using the spray technique.
Printer used, inks and software used.
• Branding in the chocolate industry.
Chocolate marketing.
