Chocolate Making Mastery – Celesteyum’s Artisanal Courses in Bangalore
Dive into the Delightful World of Chocolate Crafting with Our Expert-Led Workshops
Artisan Chocolate making course in Bangalore
Chocolates are a crowd-favorite delicacy. Everyone loves chocolate, but not everyone is skilled at working with it. The Professional Chocolate making course will show students the basics of working with chocolate, whether it is baking chocolate for use in cakes, or making truffles with fillings.
Students will learn how to make confectionaries such as:
- Mango pate de fruit
- Truffles- Rasmalai, Pistachio, Orange, Coffee, Rose
- Bon Bons with Peanut Butter, Caramel, Mint
- Kunafa Chocolate Bars
- Fruit Preserves and Dry Fruits/Nuts
- White chcolate cranberry tiffins
Class coming up on 22nd and 23rd April 2026
Weekdays class – Two days class
Weekend class – One day class
The Highlights of this course are
1. Complete hands-on experience of making chocolates..
2. After-class support will be provided. No prior experience or knowledge about Chocolate Making is required.
3. A recipe booklet with a detailed description of the procedure will be shared. Both egg and eggless recipes will be discussed and shared.
4. All the tools and materials will be provided. We use couverture chocolate for casting.
5. Bean to Bar-visuals
6. Flavour pairing and fillings for chocolate. Tempering techniques.
7. Truffles and techniques to increase the shelf life of truffles.
8. Students will get to take home boxes filled with the gourmet chocolates that they have created and decorated.
Next Session on
Celesteyum Academy is the culmination of years of passionate baking and teaching baking best practices by Shobha. Hailing from a family with experience in multiple dimensions of hospitality industry, she started dabbling in baking quite by accident. With Masters degree in Life science and having experienced creative world as an animator, She worked as an academic adviser in Animation college for quite some time.
Shobha Bhat
Founder - Celesteyum Academy