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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Local
CHOCOLATE ACADEMY™ centre USA, Chicago
Data
Level 2
Inscrição e informações sobre o curso
Data Level 2

Intermediate

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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Local
CHOCOLATE ACADEMY™ centre USA, Chicago
600 West Chicago Avenue
Chicago, IL 60654
United States