Who is this for?
Anybody who wants to learn or develop their theory and practical skills in the making of pralines. For those seeking inspiration in creating new flavours and filling textures, and who are interested in various praline-making techniques.
This course covers:
  • What is chocolate?
  • Chocolate-production process – from cocoa beans to the final product,
  • Chocolate types and ingredients,
  • Selecting the right chocolate for production,
  • What is chocolate tempering?
  • Different methods of chocolate tempering,
  • Essential equipment and conditions,
  • General knowledge of praline ingredients and their characteristics,
  • Chocolate and praline storage conditions.
  • Different methods of chocolate tempering,
  • Production of praline shells in standard and magnetic moulds,
  • Filling and ganache production processes,
  • Creating flavours and a variety of textures,
  • Making cut pralines, using a guitar cutter, coating and decorating,
  • Truffle production,
  • Application of colours and transfer sheets,
  • Chocolate figurines.
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