Chocolate 2.0 MODERN CONFECTIONERY FUNDAMENTALS

 Expand your knowledge of tools, techniques and methods used to customize and differentiate your candies from the competition. This professional course will explore interesting shapes, textures, unique flavors and colorful cocoa butter spraying techniques. Each recipe has been designed to showcase the most advanced chocolate techniques that will make your confections unforgettable.

The course will introduce you to the creation of chocolate confectionery like truffles, ganaches, praline, and bonbon based on the classic and best-selling ingredients.  The course will teach you molding and hand dipping technique, texture, and shelf life.  What's more, you will get to explore the making of other confections such as mendiants, pates de fruits, guimauve and others.  You will be able to produce wide range of chocolate products, learn different ways of tempering, identify and solve issues that you may encounter.