Intensive training
The course will be held Monday through Friday and the syllabus would cover everything from farming & harvesting of cacao pods, roasting, grinding and milling, tempering, moulding and making a range of chocolate-based products.
Chocolate Immersion
Location
Bangalore
Duration
4 weeks
Fees
INR 2,00,000
Next Batch
19th Sept 2026
In our Professional Chocolate Immersion Program, is the world's first farm to product class, covering everything involved in cacao farming, all the way to professional finished products.
Location
Bangalore
Duration
4 weeks
Fees
INR 2,00,000
Next Batch
19th Sept 2026
The learning experience
Intensive training
The course will be held Monday through Friday and the syllabus would cover everything from farming & harvesting of cacao pods, roasting, grinding and milling, tempering, moulding and making a range of chocolate-based products.
A focus on theory
Comprehensive theory lessons are an integral part of our programmes. Students take a formal examination, as well as complete internal assessment projects regularly.
Cocoa farm experience (Chempotty)
Lavonne is proud to be associated with the Chempotty Estate and University of Horticultural Sciences (Bagalkot), to help bring uniquely deep learning opportunities to students within their esteemed cocoa farm for 2 weeks.
Access to the best
Our facility is outfitted with the very best of equipment to match the growing standards of the industry. Spacious individual work stations are provided for complete hands-on learning.
The learning experience
A focus on theory
Comprehensive theory lessons are an integral part of our programmes. Students take a formal examination, as well as complete internal assessment projects regularly.
Cocoa farm experience (Chempotty)
Lavonne is proud to be associated with the Chempotty Estate and University of Horticultural Sciences (Bagalkot), to help bring uniquely deep learning opportunities to students within their esteemed cocoa farm for 2 weeks.
Access to the best
Our facility is outfitted with the very best of equipment to match the growing standards of the industry. Spacious individual work stations are provided for complete hands-on learning.
Core modules
Students learn key terminologies related to cacao cultivation, soil composition, environmental considerations, and the growth of cacao plants, and sustainable development and farming practices.
Learn about the harvesting of cacao pods, bean varieties and characteristics, extraction process, and become familiar with the equipment used in these processes.
Students are introduced to the science behind the entire fermentation process, equipment, with time and temperature guidelines. Decode the reactions involved, explore flavour development, and understand the cacao bean drying process.
Aromas begin to take over! Acquire knowledge of the entire roasting process, across various methods and stages, while understanding its impact on flavour.
Learn about the process of micronising, and how winnowing is carried out, along with machinery and equipment details. Understand the by-product decomposition process, and how to segregate cacao nibs for further processing.
Students explore all processes involved in grinding, milling and refining, while understanding each process's significance and impact.
Explore conching, the contributions of the process to flavour, and the factors that affect the viscosity of chocolate, as well as methods to achieve the ideal consistency.
Fees and inclusions
Program fee for Indian students
INR 2,00,000
International students can contact us for details and enrolment assistance.
Payment Breakdown
Seat Booking Fees
Once your application is accepted, a portion of the total fees will be processed to secure your seat in the upcoming batch.
Course Finalisation Fees
The remaining fees is collected before course commencement, to prepare all facilities and materials for your course.
Inclusion and Exclusion
Admission processing
Comprehensive tuition
Ingredient costs
Professional student kit
Culinary field trip
