Chocolate Fundamentals for Professionals (May 2027)

Are you looking to learn the professional basic skills of working with chocolate, such as crystallization, molding, and dipping?

Then this course is perfect for you! 

This immersive three-day course is designed for chocolatiers, pastry chefs, bakers, culinary professionals, and chocolate enthusiasts who want to develop confidence working with chocolate. Combining essential theory with extensive hands-on practice, participants will explore the fundamental techniques that form the basis of successful chocolate work.

From understanding how chocolate is made and tempered to creating molded chocolates, enrobed items, decorations, and simple confections, this course provides a comprehensive introduction to the world of chocolate. Students will learn not only how to execute key techniques, but also why they work, allowing them to troubleshoot challenges and achieve more consistent results.

Whether you are completely new to chocolate or looking to strengthen your core skills, this course will provide the knowledge, techniques, and inspiration needed to continue your chocolate journey.

What You'll Learn

• Understanding chocolate from bean to finished product
• The different types of chocolate and their unique characteristics
• Chocolate composition and functionality
• Crystallization and tempering fundamentals
• How to work confidently with dark, milk, white, and specialty chocolates
• Molding techniques and shell creation
• Ganache fundamentals and filling preparation
• Enrobing and dipping techniques
• Basic chocolate decorations and finishing methods
• Troubleshooting common chocolate challenges
• Proper storage and shelf-life considerations
• Best practices for achieving consistent results 

Course Highlights

• Throughout the course, students will:
• Temper chocolate using a variety of methods
• Create molded chocolates with professional finishes
• Produce simple filled chocolates and bonbons
• Explore ganaches and fillings
• Learn hand-dipping and enrobing techniques
• Create decorative chocolate elements
• Gain confidence in handling and evaluating chocolate

• Develop an understanding of how chocolate behaves in different applications 

   

IMPORTANT: This course is designed for professionals (ex: chocolate/pastry/bakery employees, hotels, caterers, and restaurants) who want to reach professional skills or people who want to start a professional chocolate company. It's not a course for hobbyists.