Andrey Dubovik is an internationally recognized chocolatier and chocolate designer. Author of the courses and books Pralinarium (2019) and Superpralinarium (2021), he has developed several online courses focused on chocolate design and general pastry. A renowned instructor and consultant, Andrey was one of the 30 chefs from around the world involved in developing an innovative chocolate made entirely from the cacao fruit, WholeFruit Evocao by Cacao Barry. Specializing in signature and innovative designs, he travels the world teaching his techniques.

In this course, Andrey Dubovik will share his extensive experience and knowledge with the students, covering a range of essential techniques:

1.⁠ ⁠Comprehensive Study of Equipment: We will explore all the equipment needed for creating molded chocolates, including airbrushes, compressors, thermometers, molds, and more.

2.⁠ ⁠Mold Preparation: He will guide you through the proper steps to prepare molds for optimal results.

3.⁠ ⁠Cocoa Butter Coloring: Learn the correct proportions for coloring cocoa butter with various types of colorants.

4.⁠ ⁠Tempering Techniques: He will teach you the best methods for tempering both cocoa butter and chocolate to ensure perfect textures.

5.⁠ ⁠Conditions for Shiny Chocolates: Discover how to maintain the ideal temperature at each stage of the process to achieve a glossy finish.

6.⁠ ⁠Custom Designs: He is open to answer any questions regarding designs not included in the program, ensuring you have all the support you need.

The core of this course focuses on equipping students with his proprietary techniques for coloring molded chocolates, ensuring you gain expert-level skills.