Make simple snacking confections that will tantalize any palate in one to two bites! After completing this course, you will have the expertise to make a wide variety of multi-layered bars and tablets. You'll learn both basic and advanced panning with different textures and flavored centers such as nuts, caramel, praline, dried fruits, and cereals. This professional, hands-on course will also introduce you to multiple panning finishes including sugar coating, shine for long shelf life, and cocoa powder finishes.


Prerequisite: Chocolate 2.0-Modern Confectionery Fundamentals, Professional level chocolatier


Date Nov 12-14, 2018
Teacher Chocolate Academy Instructor
Price 800 USD
Language English
Location USA, Chicago
Status Available

Chocolate Academy Instructor

Guest teacher


Level 3


You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.



At the Chicago CHOCOLATE ACADEMY Center, we offer courses designed to support you in every stage of your career and chocolate journey. Whether you are a novice or an expert, the Academy has courses and tools at your level to build upon your knowledge.

In addition to our enhanced Core Curriculum, we have an amazing line-up of Specialty Courses, taught by skilled Guest Chefs from around the world. Each Guest Chef is selected, because of their unique talents as well as their ability to share their knowledge. Our courses fill quickly, which is a testament to the dedicated team at the Academy which strives to make your experience exceptional. If you do find a particular class to be full, be sure to sign up for the waiting-list. Come join us to experience passionate teaching in the intimate setting of our Academy, and work side-by-side with truly inspirational chefs.

Download the PDF of our 2018 course catalog [2.6 MB]