Chocolate 3.0-Confectionery Production
Confectionery Production takes nine molded and enrobed bonbons, and leads you in depth through every stage of their production. Students begin by entering the recipes into confectionery software, then gain a detailed understanding of the science of shelf life and learn how to adjust ingredients to achieve different results. You will discover how the results of a recipe can be altered simply by changing the process you use, and you will see how changes directly affect the flavor and texture of your creation. You'll also see how the latest equipment can give you great results and reduce labor, and learn about packaging and chocolate storage as we take you through the process of freezing and thawing finished bonbons. This professional level course gives crucial tips for running your own chocolate business and helps you take your shop and confections to the next level.
Prerequisite: Chocolate 2.0-Modern Confectionery Fundamentals, Professional level chocolatier
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
Chicago, IL 60654