Rs. 2,500.00 per person


2h 30min

About this experience

June 6-7 | 3:30pm to 6pm | In our interactive-demo style online class, you will learn the art of tempering Belgian chocolate to make hand painted, traditional moulded Belgian chocolates, hand rolled truffles, pralines and rochers and pâte de fruit and jujubes. Chef Sanjana will also show you the basics of making traditional marzipan flavoured and gianduja hazelnut cream confections.

What you will learn:
-Basics of tempering and techniques of molding
-Making flavoured chocolate marzipan
-Traditional Guylian hazelnut cream handcrafted seashell chocolates
-Pâte de fruit
-Hand piped pralines and liquid caramel centers
-Leonidas style hand rolled truffle mounts and rochers

This class will be conducted on Zoom. Participants will receive all necessary information on their registered email address once they sign up for a class. A recipe pdf will be provided to all participants before the class. In case of any queries, reach out to us on
This class will be conducted over two days, June 6 and June 7 from 3:30pm to 6pm both days.

Your Host

Host image

As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.

At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.