Basics in Chocolates

About the course ?

Learn the techniques and recipes to work with compound and couverture chocolate to make truffles and ganache slabs. This course will make you understand the difference between compound and couverture and you will learn to make commercial grade tuffles and ganache slabs 

 What will you be learning ?

Techniques covered are as follows- 

  1. Learn to work with couverture and compound
  2. Tempering with seeding and tabulature method
  3. Making of Soft filing chocolates 
  4. Making of truffles
  5. Cold & hot infusion
  6. Understanding flavour combination
  7. Ganache Slabs


  1. Blueberry cheesecake
  2. Milk Chocolate Coffee Ganache
  3. Fresh Mango/Strawberry ganache
  4. Salted Caramel with Almond Praline
  5. Dark chocolate Caramel & Brown Butter Ganache


  1. Dark Chocolate and mint truffles
  2. Caramel Chocolate & Cashew praline truffle
  3. White chocolate, mango and coconut truffle
  4. Candied orange & Almond Crunch truffles
  5. Ganache slabs

What is special about this course?

We will be practically covering all the techniques which would be covered in this course. We will be covering all the techniques mentioned above one by one. It is a fully practical course were the students get a structural practical knowledge and a basic understanding .  


Eggless Cake Baking & Icing with Piping and Decoration

About the Course ?

Learn the recipes involved in baking a basic eggless cake sponge also learn the techniques to cut, layer, fill, ice and decorate your cakes with classic & modern icing techniques. After this two day course you will be able to make a fully iced decorated cake with piping and glazing. 

What will you be learning? 

The following is the menu for the cake baking and icing course 


Blueberry Almond cake 

  1. Vanilla sponge 
  2. Blueberry confit
  3. Almond praline 
  4. Fresh cream icing 

 Fresh Mango coconut cake 

  1. Mango sponge 
  2. Coconut whipped ganache 
  3. Caramelised pineapples 
  4. Fresh cream icing 


  1. How to make basic sponge
  2. Practise time towards icing and pipping  
  3. Cutting cake, layering and filling a cake
  4. learn how to ice a cake with basic piping (swirl, drop flower, shells)
  5. Basic decoration 
  6. Learn how to make variety of iced cakes with these techniques 

 DAY 2

Chocolate caramel cake 

  1. Chocolate sponge 
  2. Caramel ganache 
  3. Chocolate icing 
  4. Cocoa glaze 

 Chocolate Raspberry cake 

  1. Chocolate sponge 
  2. Raspberry confit 
  3. Chocolate ganache 
  4. Raspberry glaze


  1. Icing with chocolate ganache
  2. Practise time towards icing will be given 
  3. Glazing

What is special about this course?

You will be getting a full hands on experience with your own work stations and practise plays a vital role in this course which you wil be given. The course will also cover various techniques which can be used for layering, icing and decoration.    

Fees - Rs. 5500


Eggless Cheesecake Course

 About the Course?

We will be covering four varieties of eggless cheesecake in this course which covers all eggless variations which can be found in a cheesecake.

What will you be learning?

We will covering various techniques involved in making cheesecake. The menu for the course is as follows-  

  1. Pineapple Pineapple and coconut cheesecake - A baked cheesecake with a biscuit base 
  2. Blueberry white chocolate cheesecake brownie - A cheesecake with brownie base 
  3. Baked Yogurt with caramel sauce - A cheese set in a glass can be served as a Verine
  4. No Bake Mango Cheesecake - A cheese cake made with agar agar  

What is special about this course?

The course is a fully hands on course, We will be covering all the techniques involved to bake and bring the cheesecake together.

Fees - Rs. 2500


Eggless Cookies & Biscuits

Learn the recipes and techniques involved in baking eggless cookies, you will learn cookies of different textures. The class will cover a basic cookie recipe, cookie with whole wheat flour,  a combination of a  cookie and brownie, A cookie with a filling, a fruit based cookie and a biscuit recipe (Short bread).


  1. Whole wheat chocolate chip cookie
  2. Chocolate cookie filled with almond praline and topped with caramel ganache and Pear compote
  3. Brookies with Raspberry marshmallow
  4. Strawberry Walnut and white chocolate chip cookie
  5. Pista & Apricot Biscuit

Fees - Rs. 3500


Eggless French Macaron 

About the Course? 

Learn the recipes and techniques to make a eggless macaron shells with the help of aquafaba. We will be covering how to make the shells from scratch with aquafaba and will be discussing about other eggless substitute.

What will you be learning ?

We will be covering the eggless shells and the menu is as follows-

Shells- Plain, Coloured, specked colour, Flavoured


  1. Caramel Mousse with caramel sauce
  2. Pista & Rose Ganache
  3. Chocolate hazelnut crunch
  4. Raspberry buttercream with Almond praline  
  5. Cream cheese ganache

What is special about this course? 

This course is a fully hands on course every student will be making the eggless macaron shell. As the shells are eggless we want all of the student to be confident before they try at home. Practise time also available.  

Fees - Rs. 4000


Eggless Travel Cakes, Gluten Free & Vegan Cakes

 About the course ?

Since 10 years there has been a drastic change in cake recipes especially eggless. Like our smart phones and desktops even cake recipes have upgraded.

The Modern Cake recipes have become much more cleaner and yummy to the palate but the classic recipes are much more simpler and still taste YUM!!

In this course we will be covering all the keys recipes which you would need to start your baking journey either for passion or profession. 

 What will you learn ?



Apple jaggery cake topped with a buttery caramel sauce and toasted walnuts- a jaggery cake made with whole wheat flour

Coffee cake topped with semi sweet ganache


 Almond cake

Blackberry  Muffin with lemon glaze  


Ferraro Rocher Cake 

Flourless Chocolate cake 

 What is special about this course ?

Every recipe which we cover in this course will help you understand more in detail about the different textures you would get by using different flours, fats and sugars.

We would be sharing egg recipes as well with you and explain to you how to use them.

The course is a fully hands on course.  

Fees - Rs. 3500