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 Week 1 Recipes
Whipped cream with Wafer paper Highlight by
Urvi Zaveri - Notes

Cute Carved Cake by Sangeeta Roy Ghosh -

Notes

Gourmet Cupcakes by Tasneem Shah - Recipe

Tempering Chocolate and Pistachio Bar by

Chef Pooja Lakhotia - Recipe

Gourmet Icecream
by MasterChef Neha Deepak Shah - Recipe

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 Bake Fiesta
POWERED BY

Urvi Zaveri

As a celebrity cake artist and award-winning home baker with 9

years of experience, Urvi Zaveri has built a reputation for
creating stunning, one-of-a-kind cakes that are both visually
stunning and absolutely delicious.
Her signature style is characterized by intricate designs, bold
colors, and impeccable attention to detail.

FOLLOW HER ON INSTAGRAM @urvi_creay_creations

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 Whipped Cream with Wafer
Paper Highlight
NOTES:

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 Bake Fiesta
POWERED BY

eeta Roy Gh
ang osh
S

One of India’s top cake artist, Sangeeta Roy Ghosh, is the

founder of Sangeeta's Cooking Mantra, a baking academy in
Delhi. Baking is not just a skill for her; it's a passion, evident in
her personalized attention to detail.
Her work has been featured in prestigious platforms such as
Incredible India, homebakers.co.in, Amazing Cake Awards, and
many more .She was honored as a Finalist in the Best Teacher
category at the India Cake Awards 2023.
FOLLOW HER ON INSTAGRAM @sangeetas_cooking_mantra

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 Cute Carved Cake

NOTES:

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 Bake Fiesta
POWERED BY

asneem Shah
T

Tasneem Shah is a Mumbai based baker and an award winning

cake artist whose work has been featured in multiple cakes and
sugar magazines worldwide. From humble beginnings
experimenting in her home kitchen, more than a decade ago, to
becoming one of the most respected baking instructors in the
industry , Tasneem’s journey has totally been about power of
perseverance and passion . With a knack for turning simple
ingredients into works of edible art , she loves sharing her
knowledge with aspiring bakers and inspiring them to embrace
their creativity and fearlessly pursue their baking dreams !!
FOLLOW HER ON INSTAGRAM @chocolatefactorybytasneem
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 CHOCO HAZELNUT GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

INGREDIENTS
Chocolate Cupcake
APF - 240 gms
Baking Soda - 1 tsp
Castor Sugar - 220 gms
Salt - 1/2 tsp
Cold Water/ Milk - 240 ml
Coffee - 1 tsp
Oil - 80 ml
Vanilla extract - 1 tsp
Vinegar - 1 tbsp
Cocoa - 36 gms

Hazelnut Praline
Hazelnuts - 300 Gm
Sugar - 150 Gm

Dark Chocolate Nutella Mousse

Dark couverture chocolate - 250 gm
Heavy cream or fresh cream - 75 gm
Nutella - 60-70 gm
Whipped cream - 100 ml

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 CHOCO HAZELNUT GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

METHOD
Chocolate Cupcake
Preheat your oven to 160°C, prepare your
cupcake tin with liners.
In a bowl sieve the flour, sugar, baking soda,
coffee, and salt together. Whisk together to
combine.
In a separate bowl whisk together milk, vinegar,
oil, and vanilla.
Now start adding a spoonful of the dry
ingredients in the wet ingredients, mix them well
until there are no lumps.

Hazelnut Praline
Preheat the oven to 170o.
Spread the hazelnuts in a tray and roast them
for 15 minutes.
When they are still warm, melt the sugar in a
pan until completely melted, and it gets a dark
ember color.

Remove from heat immediately and mix the

nuts and coat them well with this caramel.
Allow it to cool completely on a silpat or
baking sheet.
Break them Into pieces and in a food
processor, blitz them completely till you see the
nuts leaving oil and it turns Into a paste and
comes together.
Cool completely before using it.
( this can be stored in the refrigerator for upto
2-4 months)

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 CHOCO HAZELNUT GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

METHOD
Dark Chocolate Nutella Mousse
Heat cream in the microwave at 30-second
bursts.
Heat it for 2-3 minutes or just before boiling
point.
Chop chocolate.
Add the chocolate to the hot cream, stir it well,
and rest it until the chocolate is completely
melted.

Now add the Nutella and mix well.

Rest it at room temperature or in the refrigerator
for a couple of hours until it sets before using.
With an electric mixer whip up the whipping
cream to soft peaks.
Add chocolate Nutella ganache to it (make sure
it's at room temperature and not hot).

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 LEMON &BLUEBERRY GOURMET
CUPCAKES
RECIPE BY TASNEEM SHAH

INGREDIENTS
Lemon and Blueberry Cupcakes
Apf - 125 gm
Corn flour - 13 gm
Thick curd - 175 gm
Castor sugar - 120 gm
Baking powder - 1 tsp
Baking soda - 1/8 tsp
Oil - 95 ml
Vanilla extract - 1/2 tsp
Lemon extract/essence - 1 tsp
Dried or fresh blueberries 50-70 gm

Lemon Curd
Caster Sugar - 100 Gm
Cornstarch - 25 Gm
Pinch of Salt
Milk - 100 Ml
Fresh Lemon Juice - 100 Ml
Lemon Zest - 1 Tablespoon
1-2 Drops Yellow Gel Paste Food Color
(Optional)
Unsalted Butter - 30 Gm

Lemon Mousse for Frosting

Lemon curd - 50-60 gm
Whipped cream - 100 ml

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 LEMON &BLUEBERRY GOURMET
CUPCAKES
RECIPE BY TASNEEM SHAH
METHOD
Lemon and Blueberry Cupcakes
Preheat your oven to 160oc prepare the
cupcake tin with cupcake liners
Whisk the curd and sugar together until the
sugar
dissolves
Add in the oil and vanilla essence and mix it
together
Sieve APF, corn flour, baking powder, and
baking
soda together. Whisk them together to combine
Now fold the dry ingredients into a wet mix till
you see no lumps.
Now dust the blueberries with some flour and
add them to the batter and scoop the batter in
the cupcake liners.

Lemon Curd
Mix sugar, cornstarch, and salt in a small saucepan.
Add milk, lemon juice, and lemon zest, and mix to combine.
Heat on low heat, while constantly stirring with a wire whisk
until the mixture thickens, starts to bubble, and coats the
back of a wooden spoon or your silicone spatula in this case.
note: if the curd isn't thickening, turn up the heat and
constantly whisk.
Remove pan from heat, then add the cubed butter and mix
until melted. If desired, add 1 or 2 drops of yellow gel food
coloring to intensify the color.

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 LEMON &BLUEBERRY GOURMET
CUPCAKES
RECIPE BY TASNEEM SHAH
METHOD
Pour the lemon curd into a heatproof bowl,
cover with cling wrap pressed onto the top of
the curd to avoid skin from forming on top, and
refrigerate until cold. The curd will continue to
thicken as it cools. Once cool, the cling wrap
whisk well until smooth.

Lemon Mousse for Frosting

With an electric mixer whip up the whipping cream to soft
peaks.
Add lemon curd to it and whisk them once together
And whisk them once together

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 TIRAMISU GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

INGREDIENTS
Vanilla Sponge Cupcake
Apf - 125 gm
Corn flour - 13 gm
Thick curd - 175 gm
Castor sugar - 120 gm
Baking powder - 1 tsp
Baking soda - 1/8 tsp
Oil - 95 ml
Vanilla extract - 1/2 tsp
Coffee powder - 2 tsp

Coffee Cremeux for Filling

Amul fresh cream - 150 ml
Fresh brewed coffee - 75 ml
Cornflour - 4 tbsp
Sugar - 15 gm
Dark chocolate - 70 gm

Coffee Mousse for Frosting

Coffee Cremeux - 50-60 gm
Whipped cream - 100 ml

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 TIRAMISU GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

METHOD

Vanilla Sponge Cupcake

Preheat your oven at 160oc
Whisk the curd and sugar together until the
sugar dissolves
Add in the oil and vanilla essence and mix it
together
Sieve APF, corn flour, baking powder, baking
soda, coffee powder together. Whisk them
together to combine
Now fold the dry ingredients into a wet mix
till you see no lumps.

Coffee Cremeux for Filling

In a saucepan, mix the cream, coffee, cornflour,
sugar and a pinch of salt (optional) and place
over low heat.
Cook for 5-10 minutes and keep whisking until it begins
to thicken.
Remove from heat and stir in the chocolate.
Mix until melted.
Allow to cool a little, then pour the cremeux in a bowl,
cling wrap it and refrigerate it until set and ready for
further use, before using whisk well.

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 TIRAMISU GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

METHOD

Coffee Mousse for Frosting

With an electric mixer whip up the whipping
cream to soft peaks
Add coffee cremeux to it and whisk them
once together

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 CHOCOLATE AND STRAWBERRY
GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

INGREDIENTS
Chocolate Cupcake
APF - 240 gms
Baking Soda - I tsp
Castor Sugar - 220 gms
Salt - 1/2 tsp
Cold Water/ Milk - 240 ml
Coffee - I tsp
Oil - 80 ml
Vanilla extract - 1 tsp
Vinegar - I tbsp
Cocoa - 36 gms

Strawberry Compote
Strawberry - 100 Gm.
Sugar - 25 Gm.
Strawberry puree - 50 Gm.
Lemon juice- 1/2 tsp.

Chocolate Ganache for Frosting

Dark couverture chocolate - 300 gm
Heavy cream or fresh cream - 100 gm
Strawberry compote - 75 gm

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 CHOCOLATE AND STRAWBERRY
GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

METHOD
Chocolate Cupcake
Preheat your oven to 160°C, prepare your
cupcake tins with the liners.
In a bowl sieve the flour, sugar, baking soda,
coffee, and salt together. Whisk together to
combine.
In a separate bowl whisk together milk, vinegar,
oil, and vanilla.
Now start adding a spoonful of the dry
ingredients to the wet ingredients, and mix
them well until there are no lumps.
Do not over-mix the batters.

Strawberry Compote
In a pan, add strawberries and sugar and mix
them well till the strawberries start leaving water.
Keep cooking it on a low flame and let it come
to a boil.
Let it boil for 5 mins add strawberry puree and
lemon juice. At this point, you can add chia seeds
and let it cook.
This mixture cook will thicken as it cooks, cook it
till it coats the back of your spatula.
At this point you can mash the strawberries.

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 CHOCOLATE AND STRAWBERRY
GOURMET CUPCAKES
RECIPE BY TASNEEM SHAH

METHOD
Chocolate Ganache for Frosting
Heat cream in the microwave at 30-second
bursts.
Heat it for 2-3 minutes or just before boiling
point.
Chop chocolate.

Add the chocolate to the hot cream stir it well

and rest it till the chocolate is completely melted
in the cream for 30 seconds or a
Now add strawberry compote to your ganache
and give it a good mix
Rest it at room temperature for a couple of
hours till it sets before using.

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 Bake Fiesta
POWERED BY

f Pooja Lakho
he tia
C

Pooja Lakhotia , owner of Choc O Lock Baking Studio, is into

training people for eggless baking, pure chocolates and much more
!! She conducts baking classes online and offline. Her courses
have been attended by 6000+ people from all over India and have
been reviewed wonderfully on social platforms.
Many of women have grown financially by opting home baking as a
profession for them. She insist on baking from scratch without
using artificial enhancers and preservatives. There are some
newspaper and tv channel features as feathers in her cap.

FOLLOW HER ON INSTAGRAM @chocolockbakingstudio

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Tempering Chocolate & Pistachio Bar
NOTES:

Chocolate vs Compound
1.
Chocolate and compound are
different from each other.
Candy coating or compounds
are melted, not tempered.
They are imitation chocolates
with cocoa powder (also
known as cocoa solids),
artificial flavours, and
hydrogenated fats.
2.
Chocolate is made from cocoa
liquor (mass) and cocoa
butter which is derived from
cocoa beans through a
lengthy process. Few other
things (not necessarily) like
sugar, milk or cream powders,
emulsifiers etc also added.
3. Because of cocoa butter,
coverture (pure chocolate)
needs tempering.

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Tempering Chocolate & Pistachio Bar
NOTES:
In a compound, the chocolate
liquor is replaced with cocoa
powder and cocoa butter with
vegetable or hydrogenated
vegetable oil. This greatly
reduces the cost and
processing (doesn't have to
be tempered) of the finished
product.
4. Compound is acceptable to
be used as a coating. Some
time they might have real
cocoa mass, but instead of
cocoa butter they have some
other vegetable fat. Those fat
do not require tempering as
cocoa butter needs after
melting it.
5.
Compounds also have higher
melting points, that’s why it is
easy to handle it. It is cheaper
in price and flavour and
mouth feel are inferior &
different from real chocolates.

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Tempering Chocolate & Pistachio Bar
NOTES:
Q) What is tempering?
Tempering refers to a process of heating and
cooling the chocolate to specific temperatures so
that the cocoa butter in the chocolate, forms even
crystals.
Q) Why do we need to temper chocolate
The objective of tempering (also called pre-
crystallization in the industry) is to set the cocoa
butter and suspended dry ingredients (cocoa solids,
sugar, milk powder, etc) in the most stable form,
known in the industry as V form.
This produces the characteristic "snap " When you
bite into it and a shiny (moulded chocolate) or satin
(enrobed centres) finish.
Tempering is a function of three things: time,
temperature, and movement. None of these aspects
of tempering is more important than the others and
without attention to all three your temper won't
come out right.

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Tempering Chocolate & Pistachio Bar
Cocoa Butter
It is the vegetable fat in the cocoa bean with a
melting point of 89° F- 95° F (32 - 35° C). It's
crystallization properties demand that chocolate
containing cocoa butter be tempered in the final
process before cooling.
While approximately 50% of the cocoa bean is cocoa
butter, for high quality couvertures more cocoa
butter may be added. This additional cocoa butter is
extracted from those cocoa beans that are destined
to become confectioners coating, or are
substandard or immature.
Cocoa butter is known to have 6 polymorphic forms.
Like the different forms of carbon soot, graphite,
coal, and diamond--cocoa butter has different
crystal structures each with its own property. When
you first make chocolate and temper it to get the
beautiful shine and nice snap and. ice-cube melt in
the mouth
You are not creating beta crystals in tempering, you
are simply adding them. A small amount of the beta
crystals in any of these forms of tempered cocoa
butter starts the chain reaction within your melted
chocolate.

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Tempering Chocolate & Pistachio Bar
1. TEMPERING - (Ideal room temperature: 18c-22c)
Note: The ideal temperature of the workshop should
be approximately 68°F (20°C).
LISTEN TO THE DEMO FOR TIPS TO CREATE AN
WORKING ENVIRONMENT.
METHOD 1 - Tabling

Step 1: Melt the chocolate

Take 500gr finely chopped chocolate. And melt in a
microwave on half power for 1 min and repeat till we
melt it to desired temperature. Or use double boiler.
First bring the chocolate to
45°C -50°C for dark chocolate
or 40°C -45°C for milk
or 40°C for white chocolate for tempering.
(Use candy thermometer for temperature check).
Different chocolates have different melting points
depending on their cocoa butters, so it's always
good to use the manufacturer's suggested
temperatures for melting and tempering.

Step 2: Form stable crystals – Cool to between 79 -

80°F (26 - 27°C).
Now pour approx. ¾ part (350gr) on marble/granite
slab. Meanwhile leave approx. ¼ (150gr) of the
chocolate in the same bowl in the microwave.

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Tempering Chocolate & Pistachio Bar
Agitate this ¾ part of chocolate continuously on
marble slab with the help of scrapper till it gets 27°C
for dark (26°C for milk and 25°C /26°C for white).
Important - Using a pallet knife or scrapper and
keep stirring chocolate on the slab in circular
motion, or try figure eight, pulling the chocolate
from around the edge of the puddle into the centre.
Make sure chocolate mass on the marble slab is in
constant motion as it cools rapidly.
Don't under-agitate. Stirring is especially important,
as chocolate is a poor conductor of heat, so you
need to keep those crystals moving to maintain
temperature and keep them from solidifying!

After a few minutes, there will be a very

recognizable thickening and cooling that can be felt
with your fingers.
Step 3: Now mix left over chocolate and stir.
Now mix the originally left out(1/4th) part with this
part and mix vigorously for 1-2 min. Now check the
temperature again. It should not be more than 32°C
for dark and 30°C for milk and 29°C for white.

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Tempering Chocolate & Pistachio Bar
Step 4 Temper check:
Setting time on spatula at 20°C -22°C room
temperature for dark 6-7 minutes, milk 8-10 minutes
and white 10-12 minutes.
Now we need to hold this temperature range for
moulding.
Best Working temperature:
30°C to 32°C for dark chocolate
and 29°C to 31°C for milk and
28°C -29°C for white chocolate.
Don’t cross 33.5°C /34°C for dark or else you will
have to retemper the chocolate.

If chocolate is getting thicker during the moulding

or shaping reheat it again in microwave for 5
seconds or use heat gun for some seconds until the
temperature reaches working range. Now chocolate
is ready to use. Adding a small amount of the warm
reserved chocolate also helps.

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Tempering Chocolate & Pistachio Bar
METHOD 2 – Seeding
Step 1: Use ¾ part of finely chopped chocolate for
melting first and rest ¼ finely chopped chocolate will
be added slowly to ¾ part. Melt the chocolate to the
required temperature. Temperature needed, is same
as tabling method.
Step 2: Add seed crystals and retain the temperature.
In this process you must use chopped tempered
chocolate or callets as your "seeds". (Untempered
chocolate will not work as seed since it doesn't
contain Form V crystals). Seed crystals should be
added in intervals. (class demo)
We should reach down the temperature 32°C for dark,
30°C for milk, 29°C for white.
(Bring the chocolate temperature down to 32°C /30°C
/29°C)
Step 3: Temper Check
2. Moulding, setting, and releasing (WATCH IN DEMO)
3. Handling and storage
Wear gloves when handling your finished products.
Store finished products at 55 - 68°F (13 - 20°C) air
conditioner. A much cheaper alternative to installing
a refrigerated system or stand alone walk-in cooler.
Listen to demo for other tips and tricks.

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Tempering Chocolate & Pistachio Bar
VARIATIONS

1. Inclusion Bars
Ingredients:
Inclusion are extra ingredients added to chocolate to
improve flavour or adding crunch or aesthetics (visual
appeal).
All below things can be added to tempered
chocolates and can be set for 20-40 minutes in
refrigerator in polycarbonate moulds or at 16°C -18°C
temperature for 1-2 hours.
Normal plastic moulds will set quickly in refrigerator.
For complete stability of a chocolate pc or bar, 24
hours to 36 hours it takes.

Perfectly tempered chocolate will contract from the

mould easily with nice sheen, snap and will give
perfect mouthfeel.

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Tempering Chocolate & Pistachio Bar
Preparation:
1.Sun dried or freeze dried or candid fruits or coconut
flakes
2.Oil extracts or oil-based flavours
3.Herbs, spices, sea salt, instant Coffee powder,
cinnamon powder, cardamom powder, saffron
powder or small strands can be used.
4.
Nuts, seeds & nibs - slowly but nicely roasted nuts and
seeds (hazelnut, pecan, macadamia, almond, cashew,
pine nuts, walnuts, peanuts, pumpkin, sunflower,
chia, sesame, and lot more)
We can roast nuts in oven or on gas hob in a kadhai.
All nuts take different time in different ovens.
Peanuts make take 20 min whereas almonds just take
7-8 minutes cashew and pista take lessor time. Be
incredibly careful while doing it in oven. Keep an eye
and stir 2-3 times in between for even baking of nuts.
Piatachio Bar : pistachio, little water and salt (mix
everything and bake)
5.
Edible dry and fresh flowers.
6.
Caramel pearls/crunchies/cookies/rice crispies
7.
Flavoured or honey coated nuts or spiced seeds and
nuts

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Tempering Chocolate & Pistachio Bar
Glossary from notes provided to us during
certification by Ecole Academy, its not my original
writing.

Chocolate Seize
The chocolate mass becomes a paste that is grainy,
dull, and thick. There are two conditions which bring
about chocolate seize: Water and Overheating.

Couverture
Chocolate containing at least 32% cocoa butter.
Bittersweet Chocolate/Dark
Contains at least 35% chocolate liquor for bittersweet.

Semisweet Chocolate
Contains at least 15% chocolate liquor

Milk Chocolate
Contains at least 10% chocolate liquor

White Chocolate
Contains at least 20% cocoa butter.

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Tempering Chocolate & Pistachio Bar
Sugar Bloom
Produces white dots or tackiness on the surface of
the chocolate. This is the sugar rising to the surface
when chocolate is exposed to condensation, moisture
or refrigerated conditions. More than a 13°F (7°C)
degree difference between temperatures in storage
will cause condensation which precipitates sugar
bloom.

Chocolate Bloom
Also called fat bloom - is a thin whitish, beige or grey
film (can be streaks or spots as well) that forms on the
surface of chocolate as a result of many factors such
as: incomplete tempering (using too cool
temperatures for melting and tempering), incorrect
cooling, enrobing or moulding cold centres, presence
of other fats in the centres of chocolate, and storing
the chocolate in too warm conditions. Though it
doesn’t affect the taste or condition of the chocolate
but affect appearance.

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 Bake Fiesta
POWERED BY

eha Deepak
efN Sha
Ch h

MasterChef Neha Deepak Shah is The First Runner’s up

on MasterChef India Season 4.One among the Forbes
Top 100 Digital Stars list 2023 (India), a TV Host known
for her Innovative vegetarian dishes and hold’s a world
record for creating 51 flavours of Pani Puri!

FOLLOW HER ON INSTAGRAM @nehadeepakshah

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 Gourmet Icecream
RECIPE BY CHEF NEHA DEEPAK SHAH
INGREDIENTS
Pulpy Fruit Ice Cream
( Here you can use fruits like Mango ,
Strawberry, Sitaphal, Chickoo & more)
1 cup Milk Powder
1 cup Fresh Cream (Thick part of Amul Cream)
1 cup Fruit
1/2 to 3/4 cup sugar (depending on sweetness
of fruit)
Chocolate Ice Cream
150 g Dark Chocolate
100 g Fresh Cream
140 g Condensed Milk
250 g Whipping Cream
1 tsp Vanilla Essence
1/2 tsp Instant Coffee Powder
Salted Caramel Ice Cream
For Caramel Sauce -
1/2 cup Sugar
3 to 4 tbsp Butter
3/4 cup Amul Cream
A big pinch of sea salt
1 tsp Vanilla essence
Ice cream Base
150 g Condensed milk
200 g Whipping Cream
100 g Salted Caramel Sauce

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 Gourmet Icecream
RECIPE BY CHEF NEHA DEEPAK SHAH

DIRECTIONS
Pulpy Fruit Ice Cream
Simply blend everything up & freeze in a
container until semi frozen. Blend it once again &
freeze until frozen. Keep covered.
When serving, if you feel it is too hard, just keep
in the fridge for 15 mins before serving
Chocolate Ice Cream
Melt chocolate in a double boiler & add cream to
iMix it until a ganache is formed. Add condensed
milk to this along with coffee powder
Whip whipping cream until it forms soft peaks
Fold in the chocolate mixture until it is well
combined
Transfer to a container & freeze for at least 6
hours. Keep it covered
Scoop & serve!

Salted Caramel Ice Cream

Heat sugar in a pan until golden, add butter and cook until
the mixture is uniform and bubbly. Add fresh cream and
mix continously until it thickens. Finally add some sea salt
to this. Posting the video of this too so don’t forget to
save that one too.
Ice cream Base
Combine Salted caramel sauce with condensed milk
Whip whipping cream until it forms soft peaks
Fold in the condensed milk mixture until it is well
combined
Transfer to a container & create ripples with salted
caramel sauce. freeze for at least 6 hours. Keep it covered
Scoop & serve!

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