What you'll be able to do
- Melt chocolate compound properly with the double-boiler method — no burning, no seizing
- Follow the zero-moisture rule that separates glossy modaks from grainy failures
- Mould, set, unmould and wrap solid chocolate modaks cleanly
- Make all six signature flavours: Chilli Guava, Rose, Dark Chocolate, Lotus Biscoff, Paan and Rasmalai-style
- Craft center-filled modaks with ganache and crunch fillings — the premium seller
- Present like a brand: trays, gold wraps and festive gifting looks
- Price your modak boxes for real profit, from raw-material cost to selling rate
- Run festival-season batches that travel well and keep for weeks without a fridge
220 grams of compound. 21 modaks. Premium rates.
Small batches, real margins
One 220 g bar of compound yields about 21 modaks. Festive boxes of 11–21 pieces sell at premium rates every season — the pricing lesson does the exact math with you.
Built to travel and keep
Chocolate modaks hold their shape in transit, stay fresh for weeks and need no refrigeration — so you can sell beyond your own lane, courier included.
Every festival is an order book
Ganesh Chaturthi is the flagship — then Diwali boxes, Rakhi hampers and wedding favours run the same moulds all year.
Everything inside ChocolateModak Shala
Module 1 · Start Here — Chocolate Done Right 2 Lessons · 6 min
Welcome to ChocolateModak Shala — Materials & the Plan
Free preview 05:17
The Double Boiler — Melting Without Burning
01:07
Module 2 · The Six Signature Flavours 6 Lessons · 46 min
Chilli Guava Modak — The Signature Surprise
09:48
Rose Modak — The Festive Classic
09:05
Dark Chocolate Modak — Rich & Grown-Up
07:09
Center-Filled Modak — The Premium Seller
10:14
Lotus Biscoff Modak — The Trend Flavour
06:11
Paan Modak — The After-Dinner Special
03:47
Module 3 · Present, Price & Sell 2 Lessons · 4 min
Presentation — Trays, Wraps & the Gift Look
01:33
Pricing Your Modaks — Cost, Rate & Profit
02:13
Bonus · The Bilingual Course Handbook (PDF) 1 Lesson · 20 min
Chocolate Modak Course Handbook — Bilingual Recipes (English + Hindi PDF)
20:00
Eleven lessons, one festival-ready skill
🎥
Materials & the plan
Compounds, moulds and why chocolate modaks sell — free preview.
🫕
The double boiler
Melting without burning, and the zero-moisture rule.
📗
The bilingual handbook
Every recipe with exact quantities, English + Hindi, as a PDF.
🌹
Chilli Guava & Rose
The signature surprise and the festive classic, batch by batch.
🍫
Dark chocolate
The less-sweet, full-gloss batch grown-ups ask for.
💎
Center-filled modaks
Shell, ganache filling, clean seal — the premium showpiece.
🍪
Biscoff & Paan
The trend flavour and the after-dinner special.
💰
Present, price & sell
Gold wraps, gift trays and the per-box math that makes it a business.
The boxes your customers will unwrap
Made for anyone who wants a skill that pays
🌱
Complete beginners
Never melted chocolate — the course starts at the double boiler.
👩
Homemakers
A festival business run entirely from your own kitchen, on your own hours.
🧁
Home bakers & sellers
Add the highest-demand festive item to a menu you already sell from.
🎓
Students & side-hustlers
One Ganesh Chaturthi order book can pay this course back many times over.
What your customers will order
Festival gift boxes
Ganesh Chaturthi and Diwali boxes of 11–21 assorted modaks — the order every household places, in the gold-wrapped presentation of Lesson 9.
Premium filled boxes
Center-filled and Biscoff assortments at the top of your price list — the cut-open showpiece that sells itself on a sample.
Bulk & corporate orders
Wedding favours, office Diwali hampers and temple bulk orders — where travel-friendly, no-fridge sweets win the deal.
More than recipes — a working method
The bilingual recipe handbook
Exact quantities for every flavour — compound weights, essence drops, yields — in English and Hindi, plus storage, troubleshooting and costing sections.
Close-up, at-the-table filming
Every batch is filmed over the instructor's own bowls and moulds — you see the texture and the timing, not just the result.
Certificate of completion
Finish the course and download your GyaanShala certificate.
The people behind the moulds
Sunaina Patki
Your instructor
Sunaina built her small-batch fragrance and festive range at home first — hanging car perfumes, attars and roll-ons, chocolate modaks and healing bath salts — and priced, packed and sold every one of them before teaching a single lesson. Her courses walk you from first batch to a product a shop will reorder.
Questions about this course
Is this course in Hindi or English?
The lessons are taught in easy Hinglish — simple Hindi with English terms — and the recipe handbook is fully bilingual, English and Hindi side by side.
I have never worked with chocolate. Can I do this?
Yes — the first lessons cover melting compound with a double boiler, the zero-moisture rule and the basic mould-set-unmould cycle before any flavour work.
What do I need to buy?
Chocolate compound (white, milk, dark), silicone modak moulds, and oil-based essences and colours for the flavours you choose. The handbook lists exact quantities per recipe — for example 220 g of compound makes about 21 modaks.
Why chocolate modaks and not traditional ones?
They travel without breaking, stay fresh for weeks without refrigeration, and carry premium festive pricing — which is exactly what makes them sellable beyond your own building.
Can I earn from this?
Yes. Ganesh Chaturthi alone brings bulk box orders, and the same skills serve Diwali, Rakhi and wedding favours. The last lesson is entirely about costing and pricing your boxes.
How long do I have access?
Lifetime. Watch on any device, as many times as you like, and download your certificate when you finish.
Is there a guarantee?
Yes — a 7-day money-back guarantee.
