Find out the schedule, fees and process to sign up for the next available batch of our acclaimed Chocolate Immersion Program.
The Professional Chocolate Immersion Program is a comprehensive course that begins with cacao farming and ends with sophisticated chocolate art. Students will spend two weeks in a cacao farm and then come back to Lavonne Academy to practise and further hone their skills in not just chocolate art but also entrepreneurship and innovation.
In this introductory module to the world of chocolate, students will learn key terminologies related to cacao cultivation, the cacao tree, soil composition, environmental considerations, and the growth and development of cacao plants. They will also become familiar with the indicators of a successful harvest and how to tackle common farming challenges. Most importantly, students will learn sustainable post-farming practices such as recycling and composting.
Delving deeper into this crucial segment, students will continue to learn about cacao-related terminologies, the harvesting of cacao pods, understand cacao bean varieties, the extraction process from pods, handling impurities, recognising bean characteristics, and becoming familiar with the equipment used in these processes.
With a strong focus still on the initial processes, we’ve centred this module on the fermentation process, required equipment, as well as time and temperature guidelines. Students will be introduced to the science behind the entire process, decode reactions involved, explore flavour development, and gain a comprehensive understanding of the cacao bean drying process.
Oh when the aromas begin to take over! In this module students will acquire knowledge in the roasting process with a focus on time and temperature details. They will explore flavour development, understand the impact of roasting and become well-versed in various methods and stages of the roasting process.
Students will learn about the process of micronizing, and how winnowing is carried out, along with machinery and equipment details. They will also understand the by-product decomposition process and how to segregate cacao nibs for further processing.
The grinding and milling process is the heart of this module. How to identify ingredients, and understand the scope and specifics of these ingredients makes this knowledge applicable to working with chocolate. Students will explore microns and its significance, and discover how to create custom chocolate flavours.
Students will study the conching process, its significance, understanding the various results, and the required time and specifications for effective conching. They will also explore the flavour contributions and the factors that affect the viscosity of chocolate, as well as methods to achieve the ideal consistency.
This module is constituted of the dry conching process, including the duration, energy consumption, and details related to the conche's speed and type of mixing elements. Students will understand factors such as the initial free fat level, ventilation system, humidity inside the conche, and the particle size distribution of milled ingredients.
A popular term in the chocolate world, the concept of tempering, and how to work with liquid chocolate is a key step in successfully crafting chocolate, which makes this module important. Students will explore both manual and machine tempering, understand the significance of this final step, and the specific heat and cooling requirements. They will also study the reasons behind tempering, temperature considerations, and the various tempering methods.
Students will master the art of moulding chocolate to achieve the perfect 'bar.' They will learn how to attain the desired shine and snap in chocolate, along with the role of temperatures and tempering. The crystallisation process will be decoded, exploring various shapes and patterns, understanding the concept of blooms, and gaining insights into chocolate bar storage, shelf-life, and packaging criteria.
Students will dive into the properties of cocoa butter, understand the concept of polymorphism, and discover how to temper chocolate effectively. The course will also emphasise the science behind tempering, various techniques and methods, equipment requirements, and achieving the desired chocolate setting. Students will explore the theory of chocolate bloom, providing a comprehensive understanding of chocolate's characteristics.
The art of crafting garnishes in terms of equipment requirements, customised garnishes, stamp techniques, application methods, workable conditions, and a lot of practice, makes this module a fun yet creatively demanding one.
The nuances of moulds, their maintenance and proper usage introduces students to this module on bonbons. They will also learn about tempering and temperature curves, with a focus on different types of chocolate. Additionally, students will understand the process of shelling, techniques for achieving the perfect thickness, and methods for filling ganache and inclusions.
The aim of this module is to gain an in-depth understanding of ganache. Students will study various types and variations, learn the art of infusing flavours, and understand how to create inclusion fillings for bonbons. Additionally, they will master the techniques for making, repairing, and elevating flavours in ganache, including emulsions and their types. The course will cover technical concepts that determine outcomes and the theory behind formulating ganaches.
Students will dive into the world of truffles in detail. They will learn how to troubleshoot ganaches, understand the composition of flavours and textures, and master the art of making both moulded and hand-rolled truffles. Enrobing techniques, garnishing styles, and the finishing touches for truffles will also be covered in the course.
An introduction to the concept of panning where students will learn about different types of panning, optimal temperature and humidity levels for the process, the coating procedure, and techniques for polishing and glazing is the foundation of this module. Panning setup and how to identify and address defects in panned chocolate are also covered.
Decoding defects in shell-moulded chocolate and all about coloured bonbons, including the colouring of cocoa butter and chocolate are central to this module. The course covers techniques for creating transfer sheet garnishes in bonbon making, provides details on tools and equipment, and discusses various types of moulds and their specific features.
Students will gain a comprehensive understanding of sugar cooking. They will learn about the functions of ingredients, common defects in confections, the role of setting agents, and equipment/technology specifications. The course also covers various sweeteners, flavouring techniques, and the incorporation of nut paste in confections.
Topics that couldn’t be emphasised more, this module on storage, shelf life, and the prevention of rancidity is one every chocolatier should be an expert in. Students will learn about the critical time and temperature factors, the temperature danger zone, and techniques for maximising the quality and longevity of the products.
The cherry on this (chocolate) cake. Students will acquire showpiece skills, focusing on planning and execution. They will receive guidance on techniques and equipment. The module will also cover current industry trends and popular themes in chocolate art.