THE BASICS OF
CHOCOLATE MAKING
Sunita Lobo is the founder of Knead N Bake a home bakery set up with one goal in mind to make lives sweeter. She began her career in baking in 2011 and over the last decade has excelled across the entire gamete of bakery and patisserie and confectionary. She has completed professional pastry chef courses from Academy of Pastry Arts, Gurgaon as well as international academies in Malaysia.
Through Knead n Bake she focuses on enhancing lives through teaching and uplifting housewives to grow and run businesses of their own. She has also carried out assignments with home-bakers and top industry professionals.
She is also the master of creating and designing cakes for every occasion including weddings, birthdays, baptisms, communions, anniversaries etc. She has also worked with corporates in supplying hampers for events and holiday give-aways.
WHAT YOU WILL LEARN
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To melt chocolate the right way.
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To work with different kinds of chocolate
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Making chocolates with and without moulds
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Colouring Chocolate
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To texture Chocolate
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Gifting ideas
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Working with and without moulds
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Understanding the shelf-life of chocolates
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Handling condensation and temperatures
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8 varieties of easy to make chocolates
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Nutty clusters
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Chocolate barks
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Chocolate lollipops
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Chocolate coins
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Sweet hearts
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Columbian coffee – toffee
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Marble drops
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Almond white
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BENEFITS
