Intuitive chocolate learning experience at Ix-C

Ixclibano-chocolate workshop
By Shivangi Mehta

Insights shared by Twinkle Patel

“In the world of chocolates and chocolates making, chocolates are not just
moulding and demoulding. It is about tempering and bringing the best shine
on your chocolates that defines its best quality”- Shivangi Mehta

Intuitive chocolate learning experience at Ix-Clibano held by Mrs

Mehta insights the significance of the tempering and garnishing
chocolates. The training focuses on making and developing premium
Choco delicacy.
The workshop begin with the presentation of the chocolates that the
participants were going to learn. The presentation of different Choco
delicacy were set on two layered serving tray which indicated the
beginning of imperial theme session. There were almost 15 different
types of Chocolate sweets each one better and different from one
another. We were given introduction of each chocolates and deeper
understanding of its taste, texture and outlook were given. To this
point, I never knew the basic to advance difference between
chocolates. The types of chocolates were two layered chocolates, orea
chocolate, brigadiero, bounty chocolates, dates chocolate, centre
filling chocolate and more. Each one were tempting from one another.
The workshop of three hours started soon started with the chocolate
presentation. The instructor instructed to make the delicious
chocolates one by one, and we made it enthusiastically all different
sets of chocolates. As the time was progressing our confidence and
faith in making premium chocolates strengthen with each passing
minutes. At the end of the session we were motivated to start our own
chocolate business from the learning from the workshop.
During the session we were acknowledge the importance of using
better chocolate making equipments such like using the plastic
spatula, using different types of moulds like silicon, plastic etc and its
importance with reference to chocolate shape and more. The
significance of using correct measurement using the weighing scale
was strongly and strictly emphasised. The correct way of tempering
like tempering in the shape of “8” was taught to bring the best shine
on the chocolates. Use of different ingredients and their alternatives
were brought to light. For example using coco oil instead of coco
butter. All the question related chocolate making were answered
thoroughly. Which made the chocolate making experience smooth.
Lastly, we collected the samples of the chocolates that we made at the
workshop and ended our beautiful experience of the chocolate
making.
The chocolate we made, we let other people to taste it and gather
some reviews.
Following are the reviews of my family and friends about the
chocolate that I made at the workshop:
1. “ This orea chocolate is crunchy and is my favourite, I wish it to
be less sweet.”
2. “Center filling chocolate is my favourite as it gives pleasure of
crunch, semi liquid and solid chocolate. It combines three taste.”
3. “Rock chocolates are the best as it is best in texture.”
4. “Please make coconut chocolate next time”- bounty chocolate.
5. “ I love Brigadeiro, I wish it to be less sweet.”
6. All in all, “ all the chocolates are best”