Advance Chocolate and Confectionary by Master Pastry Chef
Learn advanced chocolate making techniques and create delicious confections with this program. Perfect for students, teachers, business owners, and professionals. Replicate 11 world-class recipes in your own kitchen or bakery. From ganaches to panning chocolates, this course covers it all. Start creating delectable treats today!
What you’ll learn
- Learn about advance chocolate Making and Tablets
- Learn about Panning chocolates
- Learn about Marshmellow rolls and fudges
- Learn about advance chocolate ganaches
Advance Chocolate and confection by Master Pastry Chef
This program will cover 11 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchen
This program will be a perfect way to understand more about Ganaches, Moulded chocolates, , Naugat, Marshmellow, Panning chocolate, Fudge, Tablets, Pralines and confections like gummy and pate de fruits
We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production
Caramel Truffle – Caramel flavored ganache, coated in chocolate.
Cinnamon Mix Berry – A ganache made with a combination of mixed berry pate de fruit and cinnamon flavoured ganache. The ganache is cut and enrobed in tempered chocolate
Lemon and Earl Grey Ganache– A bonbon that is a combination of lemon jelly along with an earl grey flavoured ganache.
Mango Marshmellow – Learn the technique of making marshmallows, flavoured with mango.
Panning Chocolate – Learn to make panned nuts , also called dragees and also the technique of panning various other
Pate de fruits and Marshmallow roll – A roll made from a layer of pate the fruit and marshmallow that’s rolled.entres like nougat, pate de fruit etc.
Peanut Fudge – Nougat is a confection made from egg whites whipped along with honey, sugar and folded with candied nuts. It comes from the word meaning ‘nut bread’. It has a chewy consistency
Pistachio Marzipan and lemon Ganache – A combination of pistachio flavoured marzipan, paired along with lemon flavoured chocolate ganache.
Sable Viennois with Caramel – A crisp and crumbly sable along with a thin layer of salted caramel. This is then dipped into tempered chocolate.
Tablet with Textures – A moulded bonbon with a coconut praline and jasmine tea ganache.
Lime Ganache– Selection of designer petit fours for room amenities
Who this course is for:
- This program is suitable for students, Teacher, Business owners and professionals
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