TTT NEWS NETWORK
BENGALURU | 7 JULY 2026
Chocolate is more than a sweet indulgence-it is an emotion, a craft, a science and a language of creativity. Celebrating this spirit, hospitality students from the International Institute of Hotel Management (IIHM), Bangalore and its wing, the International Institute of Patisserie and Culinary (IIPC) got a taste of ‘Mastering the Art of Chocolate-From Bean to Bar’ on the occasion of World Chocolate Day.
Led by the Chef Gnanesh Kumar, Pastry Chef Lecturer of IIHM Bangalore, the event transformed the campus into a vibrant chocolate studio where students experienced the fascinating world of cocoa, chocolate processing and artisanal chocolate craftsmanship.
Speaking on the occasion, Dr. Suborno Bose, Chairman, IIHM, said, “World Chocolate Day is more than a celebration of a beloved ingredient; it is a celebration of craftsmanship, precision and imagination. 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.”
Ms. Sanchari Chowdhury, Director, IIHM Bangalore and Head-South Operations, IIHM, said, “At IIHM, World Chocolate Day is not merely about celebrating chocolate but it is about celebrating knowledge, craftsmanship and creativity. Every great chocolatier understands that behind every glossy chocolate bar, elegant dessert or handcrafted praline lies science, precision and passion. Through this experiential learning platform, we want our students to appreciate the remarkable journey of chocolate from bean to bar while mastering the techniques that define excellence in bakery and patisserie.”
Exploring the Science and Art of Chocolate:
One of the key demonstrations focused on chocolate gateaux glazing, tempering and garnishing, where students learnt how a rich chocolate gateaux is finished with a smooth glaze or ganache, how chocolate is carefully tempered to achieve its glossy finish, crisp snap and stable texture and how artistic garnishes such as chocolate curls, shavings and decorative elements elevate the final presentation.
Mastering Tempering, Glazing and Moulding :
The session also explored chocolate moulding, where perfectly tempered chocolate was poured into specialised moulds to create chocolate bars, pralines and decorative chocolate pieces. Students learnt why correct tempering is essential for shine, clean release from moulds and a professional finish.
Another major attraction was the chocolate fountain demonstration, where flowing melted chocolate illustrated the role of cocoa butter in achieving the perfect consistency. Students explored how fruits, sponge cubes and other accompaniments can be paired with cascading chocolate while understanding the science behind maintaining its smooth texture.
Sharing his insights, Chef Sanjay Kak – IIHM Culinary Director, said, “The beauty of chocolate lies in its precision. A difference of just a few degrees during tempering can change the texture, shine and quality of the final product. Today’s demonstrations helped students understand the importance of cocoa butter, temperature control and finishing techniques that give chocolates their signature gloss and crispness.”
Learning the Craft Behind Every Chocolate Creation:
The celebration also encouraged students to appreciate chocolate beyond its sweetness. Discussions covered the nutritional aspects of high-cocoa dark chocolate, responsible cocoa sourcing, sustainable cocoa farming and the growing importance of ethical chocolate production.
By combining theory with practical demonstrations, IIHM Bangalore reinforced its commitment to experiential hospitality education, ensuring that future chefs develop not only technical competence but also a deeper appreciation of ingredients, craftsmanship and culinary innovation.
As students watched chocolate transform from liquid silk into beautifully tempered bars, elegantly glazed gateaux and artistic creations, the event captured the essence of ‘Mastering the Art of Chocolate-From Bean to Bar’, that chocolate is not merely made, it is crafted with knowledge, precision, creativity and passion.
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