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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Level 2


  • Yann MigaultChef
Course subscription & info
Level Level 2


You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.

Designed for participants who have confidence in their skills of working with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.

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600 West Chicago Avenue
Chicago, IL 60654
United States
Yann Migault

Yann Migault is a Chocolate Academy Chef in Chicago. In this role, he is developing and teaching Chicago Chocolate Academy classes and support Sales and marketing strategic campaigns.

Previous to joining Barry-Callebaut, Yann was working as a pastry chef instructor at the French Pastry School. Yann taught advanced students and food enthusiast how to prepare, build and create classic and modern pastries.

Prior to his teaching duties at the French pastry school, Yann worked as an Executive Pastry Chef at the Ritz-Carlton in California and earlier as a pastry chef instructor at the Culinary Institute Lenotre in Houston. Before he arrived in the USA, he owned two pastry shops France. He earned a Brevet de Maitrise, the highest diploma in pastry.