This advanced program helps both professionals and non professionals foster the art of chocolate making and enhance their skills in modern contemporary desserts, plating techniques and basic molecular recipes.
Introduction:
Chocolate Tempering
Working with couverture chocolate, ingredients, shine, tempering methods, and chocolate decoration techniques.
Ganache
Types of ganache, shelf-life extension, precise handling techniques, and texture modification.
Pralines & Chocolate Bars
Production of chocolate truffles, filling and sealing praline molds, dipping and decoration techniques, creation of chocolate bars, and proper storage and handling of finished pralines.
Modern Petit Fours & Verrines
Preparation of a variety of modern petit fours and verrines, including decoration and presentation.
Modern Plated Desserts
Advanced plating techniques, preparation methods, and contemporary dessert presentation.
The course content:
1. Theory
2.1. Chocolate Mendiants
2.2. Chocolate Bars
2.3. Chocolate Garnishes
3. Raspberry Dark Chocolate Truffle
4. Pistachio Milk Chocolate Truffle
5. Passionfruit White Chocolate
Truffle
6. Maple Pecan Pralines
7. Butter Ganache
8. Coffee-Walnut Framed Ganache
9. Pineapple Guava Petit Four
9.1. Coconut Shortbread
9.2. Pineapple Cremeux
9.3. Guava Pudding
9.4. Swiss Meringue
10. Exotic Baba Au Rhum Verrine
10.1. Baba Au Rhum
10.2. Exotic Syrup
10.3. Exotic Compote
10.4. Coconut Whipped Ganache
11. Strawberry & Cream Verrine
11.1. Strawberry & Balsamic Compote
11.2. Mascarpone Chantilly
11.3. Caramelized Almond Crunch
12. Peanut and Caramel Financier
12.1. Peanut Financier
12.2 Milk Chocolate Caramel
12.3. Gourmet Glaze
13. Sesame & Pear Buffet Dessert
13.1. Sesame Whipped Ganache
13.2. Sesame Praline Shortbread
13.3. Williams Pear Compote
14. Date & Dark Chocolate Plated
Dessert
14.1. Dark Chocolate & Ginger
Namelaka
14.2. Date Sponge
14.3. Honey Cremeux
14.4. Dark Chocolate Whipped
Ganache
14.5. Arabic Coffee Ice Cream
14.6. Caramelized Sesame
14.7. Chocolate Soil
