Biscuits Unlocked
Full access to all online courses
What you will learn
Unlock the science & creativity behind biscuits as you explore how small ingredient changes can transform flavour, texture, and design.
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Ingredients Technology
How different ingredients - flours, sugars, fats, and liquids - impact structure, texture, and taste.
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Theory & Techniques
How to modify your biscuit recipes with intention and confidence.
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The video lessons are accompanied by a 33 page workbook containing equipment and product lists, the theory information, all recipes in full and troubleshooting tips.
See the workbook preview including equipment list below.
Discover your full lesson plan
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Intro & Theory
9 Theory Videos
- History
- General Guidelines & Test Protocol
- Mixing Process
- Testing Flours & Substitutes
- Fat-related Tests
- Sugar Tests
- Liquid Tests
- Leavening Agents
- Processing, Coating, & Storage
QUIZ
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Practical 1: Cocoa Raspberry Aniseed Biscuit
4 Step-by-Step Recipe Videos
- Cocoa Sablé
- Raspberry Aniseed Pâte de Fruits
- Decoration
- Assembly
QUIZ
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Practical 2: Pistachio Sour Cherry White Chocolate Biscuit
6 Step-by-Step Recipe Videos
- Pistachio & Almond Sablé
- White Chocolate with Yogurt
- Pistachio Gianduja
- Sour Cherry Jelly
- Assembly
- Final Decoration
QUIZ
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Practical 3. Salted Caramel Milk Chocolate Malted Biscuit
3 Step-by-Step Recipe Videos
- Malted Biscuit
- Salted Caramel
- Assembly & Coating
QUIZ
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Practical 4: Early Grey Passion Fruit Biscuit
3 Step-by-Step Recipe Videos
- Early Grey Passion Fruit Sablé
- Enrobing
- Final Decoration
QUIZ
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Practical 5: Olive Oil Lemon Vanilla Biscuit
4 Step-by-Step Recipe Videos
- Olive Oil Sablé
- Olive Oil Disc
- Pre-Assembly
- Lemon & Vanilla Sugar Glaze
QUIZ
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Conclusion
- Wrap Up
- Final Quiz
- Your Personalised Course Certificate
Questions?
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What will I be able to make after completing this course?
After completing this course, you’ll have a deep understanding of what happens when you modify a biscuit recipe — from how different fats influence texture to how sugars and egg whites affect structure and flavor.
You’ll apply these insights through a series of guided experiments that lead to five distinctive biscuit recipes: classic sablé, nut sablé, chocolate sablé, shortbread-style sablé, and a modern filled biscuit.
By the end, you’ll be able to analyze, adjust, and invent your own recipes with confidence, transforming baking to true creative mastery.
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Do I need special equipment or ingredients?
A list of recommended ingredients and equipment is provided in the workbook preview. While it’s helpful to review in advance, you don’t need everything to get started - workarounds are often possible.
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Can I watch the lessons at my own pace?
Yes, you can watch the lessons at your own pace. The course is divided into short videos totaling around 2 hours, and you’re free to pause, resume, and revisit the content anytime during your access period.
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Can I ask questions during the course?
While the online courses don’t include a live Q&A, we’ve anticipated many common questions. The instructor addresses key tips and potential pitfalls in the videos, and the workbook includes a detailed troubleshooting section to guide you through the process.
If you experience any technical issues with your account or the website, such as problems with login or payment, feel free to contact us at digital_chocolate_academy@barry-callebaut.com.
