Week 1 History and Truffles

  • History of chocolate
  • Tempering techniques, and using a tempering machine
  • Enrobing and the art of making truffles

Week 2 Bonbons

  • Emulsions and the correct way to achieve this technique
  • Shell molding of bonbons
  • Basic decorating techniques using colored cocoa butter

Week 3 Aerated Confections

  • History of aerated confections
  • Marshmallow and caramel confections
  • Understanding inclusions