Handcrafted chocolates and candies call for specialized techniques and ingredients. Understanding the production process allows you to create signature confections that are sure to leave an impact on your customers.

During Chocolates and Confections, you will:

• Discover 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.


• Learn the standard procedure for cooking sugar, how to avoid crystallization, and the process for making hard candies, fudge, toffee, soft caramel, fondant, and praline.


• Prepare marzipan, gianduja, gelees, dragées, aerated confections, and liquid center candies.

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