



Master Homemade Designer Chocolates
Learn 11 designer chocolates — tempering, fillings, truffles and printed chocolates — in a hands-on 2-day chocolate masterclass with Chef Deepanshi.
What You Will Learn
A complete recipe map for chocolates — taught hands-on with notes.
Foundation
- Basic Chocolates
- Bounty Bar
- Flavoured Chocolates
- Coloured Chocolates
Filled & Branded Style
- Filling Chocolates
- Kitkat
- Dairy Milk
- Chocolate Heart
Designer & Premium
- Printed Chocolates
- Designer Chocolates
- Many Types Of Truffle
- Ferrero Rocher
- 2 Days Class
- 11 Recipes Included
- Online + Offline
- Limited seats per batch
What You'll Cook




What You Take Back
Real skills, written notes and lifelong cooking confidence.
Ingredients Guide
Chef Tips
Live Doubt Solving
Online + Offline Access
Dessert Confidence

Why Learn Chocolate Making?
- Glossy Tempered Finish
- 11 Premium Variations
- Filled, Printed & Designer
- Festive Gifting Ready
- Start a Chocolate Brand
What we don't share online
Swipe through the recipe cards — techniques most home chefs miss.
Why filled chocolates leak
The shell-thickness and chill-window rule that keeps liquid centres locked inside, even after a week.
Why homemade chocolate loses its shine
Tempering isn't a step — it's the whole craft. The exact temperature triangle that keeps every bar glossy and snap-crisp.
Swipe left or right
A culinary journey loved by thousands
Current Batch Availability
Practical, flexible and personally guided — so the class fits your routine.
Real reviews from this course
"My homemade mithai finally tastes like a premium sweet shop. Friends ask if I ordered from a halwai."
Everything you wanted to ask
That dull finish is a tempering issue. In class we walk through the exact temperature curve professional chocolatiers use so every chocolate stays glossy and snap-crisp.
Leakage means the shell is too thin or chilled at the wrong stage. We teach the shell thickness and chill window that keeps fillings locked in for weeks.
Yes — printed chocolates, designer bars and chocolate hearts are all hands-on, including the moulds, colour transfer and packaging.
Absolutely. The recipes, shelf-life and gift packaging are built for Diwali, Christmas, Rakhi and wedding gift orders.
No. We teach manual tempering with a marble slab and bowl — the exact method small chocolate studios use professionally.
Yes. The course is paced for first-time chocolatiers with live one-to-one guidance from Chef Deepanshi throughout.
Yes. The same chocolate masterclass runs online with live video guidance, including tempering demonstrations.
Save your place in the next batch
Seats are limited for personalized guidance. Share your details and our team will confirm your batch on call & WhatsApp.

Chef Deepanshi
For over 11 years, Chef Deepanshi has helped home bakers, students and entrepreneurs master the craft of baking and cooking with confidence. Her teaching style combines practical learning, creativity and real-world techniques — making cooking simple, enjoyable and business-ready for everyone.
- 12+ years of teaching
- 12,000+ students globally
- Featured eggless specialist
- Delhi-based academy
- Online + offline classes
- Personalized batch guidance
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