Masterclass: Fine Chocolate Factory & Chocolate Candies
About this training
An intensive and technical immersion dedicated to the art of fine chocolate making. Master tempering, molding, airbrush coloring, and the creation of prestigious ganaches and exceptional pralines.
Practical Info
Technical Program
01MODULE 01: Chocolate Technology
- History of cocoa
- Cocoa varieties
- Composition of chocolate
- Cocoa butter
- Crystallization curves
- Professional conservation
02MODULE 02: Professional Tempering
- Tempering dark chocolate
- Tempering milk chocolate
- Tempering white chocolate
- Tabulation method
- Seeding method
- Control of crystallization
03MODULE 03: Professional Molding
- Preparing the mussels
- Simple casting
- Double molding
- Perfect liner
- Flawless release from mold
- Professional shine
04MODULE 04: Coloring & Decoration
- Fat-soluble dyes
- Colored cocoa butter
- Using the airbrush
- Marbled effects
- Metallic effects
- Artistic decorations
05MODULE 05: Classic Ganaches
- Black Ganache
- Milk Ganache
- White Ganache
- Calculation of water activity
- Shelf life
- Balance of revenue
06MODULE 06: Modern Ganaches
- Vanilla Ganache
- Ganache Coffee
- Pistachio Ganache
- Hazelnut Ganache
- Caramel Ganache
- Fruit Ganache
07MODULE 07: Professional Pralines
- Hazelnut Praline
- Almond Praline
- Pistachio Praline
- Pecan Praline
- Peanut Praline
- Gianduja
08MODULE 08: Gourmet Interiors
- Soft Caramel
- Fruit Paste
- Creamy
- Candied
- Jellies
- Crispy
09MODULE 09: Molded Candies
- 100% Ganache candy
- Ganache & Praline Candy
- Double Layer Candy
- Marbled Candy
- Signature Candy
10MODULE 10: Coated Candies
- Frame Cutting
- Pre-Coating
- Fork Coating
- Professional Coating
- Finishing Decoration
11MODULE 11: Fruit Collection
- Lemon
- Raspberry
- Strawberry
- Passion fruit
- Mango
- Yuzu
12MODULE 12: Dried Fruit Collection
- Hazelnut
- Almond
- Pistachio
- Nuts
- Pecan
- Peanut
13MODULE 13: Caramel & Gourmet Collection
- Salted Butter Caramel
- Vanilla Bourbon
- Arabica Coffee
- Speculoos
- Cookie
- Brownies
14MODULE 14: Premium Collection
- Saffron
- Tonka
- Orange Blossom
- Pink
- Matcha
- Black Sesame
15MODULE 15: Artisanal Tablets
- Molded Tablets
- Let's include Crunchy
- Dried Fruits
- Freeze Dried Fruits
- Signature Tablets
16MODULE 16: Artisanal Chocolate Bars
- Praline Bar
- Caramel Bar
- Crispy Bar
- Pistachio Bar
- Signature Bar
17MODULE 17: Premium Spreads
- Hazelnut
- Pistachio
- Almond
- Gianduja
- Dark Chocolate
18MODULE 18: Packaging & Presentation
- Boxed
- Luxury Packaging
- Labeling
- Preservation
- Transportation
19MODULE 19: Costing & Profitability
- Calculation of the Cost Price
- Food Cost
- Sale Price
- Margin Calculation
- Profitability
20MODULE 20: Final Signature Project
- Creation of a Collection of 12 Chocolate Candies
- Creating a Signature Tablet
- Creating a Chocolate Bar
- Professional Presentation
- Masterclass certification
Training Gallery
Instructor — Chef Ali Hamdi
Chef Ali Hamdi is the founder of Centre Malak and Academy Pro Hamdi, two renowned establishments in the field of professional pastry training in Morocco. With 19 years of experience in the culinary and pastry arts, he has dedicated his career to transmitting professional expertise.
Participant Reviews
An exceptional experience! Chef Hamdi explains in a clear and practical way. I have made enormous progress technically.
It changed my view of professional production. I learned how to create premium products with consistent quality.
The best investment I have made. The technical content is very high quality and the teaching method is very accessible.
Price & Registration
To register and check available dates, contact us directly via WhatsApp
Book your spot via WhatsAppFrequently Asked Questions
Q1What tempering techniques are taught?
The masterclass covers tempering by marble tabbing, seeding and crystallization control for dark, milk and white chocolate.
Q2Can you participate without specialized equipment at home?
Yes, all casting and coloring techniques are designed to be reproducible. The academy provides you with the airbrush and professional molds during the training.
Target Audience
Passionate, retraining professionals and chocolatiers wishing to acquire rigorous basics and advanced techniques in working with chocolate.