Rosarté School of Chocolate
Rosarté Chocolaterie & Bakery established in 2015 welcomes you to
Rosarté School of Chocolate
where chocolate unfolds into an infinite space of experiences, learning & expressions
Upcoming Workshops
At The Rosarté School of Chocolate
Module 01 : Introduction to Chocolate
Register25th June 2026 | Thursday | Duration: 2 hours | Theory 60 % Practical 40%
Timings: 11 am to 1pm
Where: Online
Course Content
- Origin of Chocolate
- Couverture vs. Compound
- Theory of Chocolate
- What is Tempering
- Making Belgian Chocolate Slabs
Module #2: Basics of Chocolate Bonbons
Register27th June 2026 | Saturday | Duration: 2.5 hours | Theory 30% Practical 70%
Timings: 11 am to 1.30 pm
Where: Online
Course Content:
- Revision of Tempering via Tabling Method
- Bonbon Making Steps: Shelling, Filling & Closing
- Filling: Au Noir Ganache
- Storage & Handling of Bonbons
Module #3: Truffle Making
Register29th June 2026| Monday | Duration: 2 hours | Theory 30% Practical 70%
Timings: 11 am to 1pm
Where: Online
Course Content:
- Ganache Based Truffle
- Nut Based Truffle
- Revision of Tempering via Tabling Method
- Truffle Making Steps: Filling, Rolling & Dipping by Hand
- Storage & Handling of Truffles
Module #4: Chocolate Bars & Slabs
Register1st July 2026 | Monday | Duration: 2 hours | Theory 30% Practical 70%
Timings: 11am to 1pm
Where: Online
- Revision of Tempering via Tabling Method
- Moulded Bars with Filling (Millionaire Shortbread)
- Moulded Bars without Filling (Mosaic)
- Free Hand Slabs (Belgian Milk Chocolate & Hazelnut)
- Storage & Handling
