Bengaluru: The International Institute of Hotel Management (IIHM), Bangalore, and its wing, the International Institute of Patisserie and Culinary (IIPC), celebrated World Chocolate Day by organising a hands-on workshop titled ‘Mastering the Art of Chocolate – From Bean to Bar’, offering students an immersive experience into the science and artistry of chocolate-making.
Led by Chef Gnanesh Kumar, Pastry Chef Lecturer at IIHM Bangalore, the workshop transformed the campus into a live chocolate studio where students explored cocoa processing, chocolate tempering, glazing, moulding and decorative techniques essential for professional pastry chefs.
Students learn the science behind chocolate
The interactive session featured demonstrations on chocolate gateaux glazing, tempering and garnishing, helping students understand how temperature control influences the shine, texture and crispness of chocolate.
Participants also witnessed chocolate moulding techniques used to create chocolate bars, pralines and decorative pieces, while a live chocolate fountain demonstration showcased the importance of cocoa butter in maintaining the perfect consistency for premium chocolate creations.
Experts highlight craftsmanship and innovation
Dr Suborno Bose, Chairman of IIHM, said World Chocolate Day celebrates much more than a popular ingredient.
“Every chocolate creation tells a story of knowledge, patience and passion. At IIHM, we are committed to ensuring that our students appreciate both the science and the artistry behind every culinary masterpiece,” he said.
Sanchari Chowdhury, Director of IIHM Bangalore and Head of South Operations, said the programme aimed to help students understand the journey of chocolate from bean to bar while mastering professional bakery and patisserie techniques.
IIHM Culinary Director Chef Sanjay Kak emphasised that even slight variations in temperature during tempering can significantly affect the quality, texture and appearance of chocolate.
Focus on sustainability and ethical sourcing
Apart from technical skills, students also learnt about the nutritional benefits of high-cocoa dark chocolate, responsible cocoa sourcing and sustainable farming practices. The discussions highlighted the growing importance of ethical chocolate production in the global hospitality industry.
By combining classroom theory with practical demonstrations, IIHM Bangalore reinforced its commitment to experiential learning, equipping aspiring hospitality professionals with industry-relevant skills and a deeper appreciation for culinary craftsmanship.