This unit introduces students to the craft, art and science of chocolate production, with particular emphasis on key techniques and skills required to create a number of the world’s most popular sweet treats.
Students will begin by learning about the history of chocolate and the theory behind working with chocolate, including key challenges and how to overcome them. They will then learn how to make a variety of chocolate-based delicacies, including ganache and truffles, moulded chocolates, filling and fondants, chocolate souffl. and chocolate cakes. They will explore a variety of design, decorating, flavouring and colouring techniques, including how to plate and display chocolate in a way that is both creative and inspiring.
- Teacher: Christian Biesbrouck
- Teacher: Peter Boos
Skill Level: Beginner