Chocolate Bliss
About this course
Course objectives
This course is designed for bakers and pastry chefs who wish to elevate their pastry skills through the creation of chocolate products. Learners will gain hands-on experience in intermediate pastry techniques in chocolate tempering, chocolate molding, and chocolate enrobing. Learners will also learn how to manage the delicate balance of temperature in chocolate filling creations.
Course description
Upon completion of this unit, learners will attain knowledge and skills in the following areas: 1. Understanding the science behind temperature and flavour for chocolate applications 2. Master chocolate tempering techniques3. Master advanced piping and enrobing techniques to create a variety of chocolates5. Develop skills to troubleshoot common chocolate issues.