Chocolate 2.0-Modern Confectionery Fundamentals
Chocolate 2.0-Modern Confectionery Fundamentals

Chocolate 2.0-Modern Confectionery Fundamentals

Once you have mastered the basics of chocolate from Chocolate 1.0-Discovering Chocolate, you are ready to move on to Modern Confectionery Fundamentals. You will study all of the ingredients that are used in ganache and sugar confections as well as introducing you to confectionery software. You will be able to understand the steps in emulsion, the basics of chocolate equipment and chocolate machines. In this 3 day course, you will make more complex, multi-layered confections with delicious fillings and textures. This course is for the intermediate level chocolatier, with a firm understanding of the basics of chocolate.

Prerequisite & Required Skills: 

  • Chocolate 1.0-Discovering Chocolate or comfortable knowledge and practice of hand crystallization of chocolate and piping techniques.  
  • Must have mastered crystallization, piping, molding and firm knowledge of ganache and emulsion.

 

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Location
CHOCOLATE ACADEMY™ centre USA, Chicago
Level
Level 2

Teacher

  • Yann MigaultCacao Barry Chef
Course subscription & info
Level Level 2

Intermediate

You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.

Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.

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Location
CHOCOLATE ACADEMY™ centre USA, Chicago
600 West Chicago Avenue
Chicago, IL 60654
United States
Yann Migault
Cacao Barry Chef