Handcrafted chocolates and candies call for specialized techniques and ingredients. Understanding the production process allows pastry chefs to create signature confections that are sure to leave an impact on customers. During this course, you will:
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- Practice the proper way to melt, temper, handle, mold, and decorate with chocolate.
- Create an assortment of truffles using high-quality chocolate and several types of ganache.
- Employ techniques for cooking sugar, avoiding crystallization, and making hard candies, fudge, toffee, soft caramel, fondant, and praline.
- Prepare marzipan, gianduja, gelees, dragées, aerated confections, and liquid center candies.