Basic Chocolate & Praline by World Pastry Champion from Udemy

Basic Chocolate & Praline by APCA Malaysia- An International Pastry & Culinary School

This program will teach you all about basic chocolate & praline starting of chocolate tempering. You will understand more about chocolates, ganache, and fillings. Also, you will learn about how to make moulded chocolates, Chocolate bars and Rocher. Understanding of chocolate , how each chocolate is different from another one and how these difference will effect handling them and finally result in different taste and textures.

You will also understand how to make ganache and how to get them smooth. whats the use of blender or a bar mix to get a shiny Ganache. Also how to improve the shelf life of the ganache and keep them moist. You will understand what is the importance of temperature in making chocolate and how you can actually make them without spending too much money on the equipments but also teaches you how these equipment can help you get a better chocolate then a normal chocolate

Understanding of different techniques are very important as it will help you better what make one ganache different from another. Also, these techniques help you in making advance chocolates as well

This program will be a perfect base and help to master the skills of next level

You will be covering following 9 recipes in this program -

Tempering of chocolate
Chocolate pistachio Bar
Milk chocolate truffle
Chocolate Madagascar
Coffee Bob Bon
Mint Bon Bon
Orange Bon Bon
Rocher Chocolate
Chocolate Mandola

What's inside

Learning objectives

Chocolate making by world pastry champion
Learn about tempering of chocolate

Learn about making of moulded chocolates
Learn about different ganaches, rocher and bars

Chocolate making by world pastry champion
Learn about tempering of chocolate
Learn about making of moulded chocolates
Learn about different ganaches, rocher and bars

Syllabus

Introduction

Chocolate bon bons filled with aromatic and flavourful coffee infused ganache

Chocolate bon bons filled with single origin Madagascar ganache

Two soft and crumble chocolate sable cookies sandwiched with homemade hazelnut praline and enrobed in tempered dark chocolate

Chocolate bon bons filled with smooth and delicious combination of mint and chocolate

Chocolate bon bons filled with a zesty orange ganache

A simple but delicious bar of tempered dark chocolate and salted pistachios

Clusters of roasted almonds and puffed rice coated in tempered dark chocolate to make a crispy and delicious confectionary

Thick piped chocolate ganache rolled into a ball and coated in a mixture of coca powder and icing sugar to resemble the truffle mushroom

Traffic lights

Read about what's good

what should give you pause

and possible dealbreakers

Provides a foundation in chocolate work, including tempering, ganache making, and creating moulded chocolates, which are essential skills for pastry professionals

Covers techniques for making ganache smooth and improving its shelf life, which are valuable for creating professional-looking and longer-lasting treats at home

Explores the nuances of different chocolates and their impact on handling and taste, which is crucial for developing a refined palate and understanding chocolate properties

Explains how to make chocolates without expensive equipment, while also teaching how specialized equipment can enhance chocolate quality, which is useful for scaling up production

Taught by a World Pastry Champion, which may offer unique insights and techniques not found in standard culinary education

Requires learners to acquire ingredients and possibly specialized tools, which may pose a barrier to entry for some students

Reviews summary

Mastering chocolate & praline basics

According to learners, this course provides a positive base for learning fundamental chocolate and praline making. Many students highlight the instructor's expertise, finding his explanations and demonstrations clear and easy to follow. Key techniques like chocolate tempering and creating smooth ganaches are frequently praised as particularly valuable and well-taught, leading to successful results. The included recipes are seen as practical and effective. While many find it excellent for beginners and great value, some reviewers note that it might be too basic if you already have significant chocolate-making experience. Overall, it's considered a solid introduction that delivers on its promise of teaching the basics.

Great for beginners, too basic for experienced.

"Found this course too basic for me. I already knew how to temper chocolate."

"Might be good for absolute beginners."

"Recommended for those starting out."

"Might be too basic if you already have experience."

Recipes are tasty, practical, yield results.

"Recipes are delicious and work perfectly."

"The recipes are practical and yield professional-looking results."

"The recipes are tasty."

"The recipes are simple but effective."

Effective methods for smooth, shiny ganaches.

"My pralines turned out beautifully using his ganache method."

"The section on making ganache smooth was a game-changer."

"My ganaches are now perfectly smooth and shiny thanks to this course."

Clear teaching from a World Champion.

"Learning from a World Champion is incredible. His explanations are clear, and the video quality is top-notch."

"Chef's passion is infectious, and his techniques are flawless."

"Instructor is clearly an expert."

"Everything is explained clearly, and the demos are easy to follow."

Breaks down complex tempering techniques.

"Chef ... breaks down complex techniques like tempering into easy steps."

"The tempering section was particularly helpful."

"I finally understand tempering! My homemade chocolates are so much better now."

"Seriously the best course I've taken on chocolate. The techniques shared are gold."

May require specific tools for best results.

"Expected more practical tips for home kitchens... achieving the results shown often requires specific equipment."

"...less so for practical application without specific gear."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Basic Chocolate & Praline by World Pastry Champion with these activities:

Review Chocolate Types and Origins

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Familiarize yourself with different chocolate types and their origins to better understand the nuances in flavor and handling discussed in the course.

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Research different types of chocolate (dark, milk, white) and their cacao percentages.
Explore the origins of cacao beans (e.g., South America, Africa, Asia) and their flavor profiles.
Take notes on the characteristics of each chocolate type and origin.

Study 'Chocolate: The Reference Standard'

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Deepen your understanding of the science behind chocolate making by studying a comprehensive reference standard.

View Chocolate, Cocoa and Confectionery: Science and... on Amazon

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Obtain a copy of 'Chocolate: The Reference Standard' by Minifie B.W.
Focus on chapters related to chocolate composition, tempering, and ganache formulation.
Take notes on key scientific principles and technical details.

Read 'The Art of the Chocolatier'

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Expand your knowledge of chocolate techniques and artistry by studying a comprehensive guide from a renowned chocolatier.

View The Art of the Chocolatier on Amazon

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Obtain a copy of 'The Art of the Chocolatier' by Ewald Notter.
Read the chapters on tempering, ganache, and molding techniques.
Study the photographs and diagrams to visualize the processes.

Four other activities

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Show all seven activities

Tempering Chocolate Practice

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Master the crucial skill of chocolate tempering through repeated practice sessions, ensuring consistent results in your bonbons and pralines.

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Choose a tempering method (seeding, tablier, or using a water bath).
Melt chocolate and temper it according to the chosen method.
Check the temper by observing the snap and shine of the chocolate.
Repeat the process multiple times to improve consistency.

Document Your Chocolate Experiments

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Solidify your understanding of chocolate and ganache by documenting your experiments with different ingredients and techniques.

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Experiment with different chocolate percentages and origins in ganache recipes.
Document the ingredients, ratios, and techniques used in each experiment.
Record your observations on the texture, flavor, and shelf life of each ganache.
Share your findings in a blog post or online forum.

Design Your Own Signature Bonbon Collection

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Apply your knowledge from the course to create a unique collection of bonbons, showcasing your creativity and mastery of chocolate techniques.

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Brainstorm flavor combinations and design ideas for your bonbons.
Develop recipes for your ganaches, fillings, and shells.
Temper your chocolate and mold your bonbons.
Package and present your bonbon collection.

Explore Advanced Chocolate Decoration Tutorials

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Refine your chocolate decorating skills by following online tutorials on advanced techniques like airbrushing, cocoa butter painting, and creating chocolate sculptures.

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Search for online tutorials on advanced chocolate decorating techniques.
Choose a tutorial that aligns with your interests and skill level.
Gather the necessary tools and materials.
Follow the tutorial step-by-step, practicing the techniques.

Career center

Learners who complete Basic Chocolate & Praline by World Pastry Champion will develop knowledge and skills that may be useful to these careers:

Chocolatier

A chocolatier crafts exquisite chocolate creations, requiring a deep understanding of chocolate properties, techniques, and flavor pairings. This course, focusing on basic chocolate and praline techniques, helps build a foundation in tempering chocolate, creating ganaches, and making molded chocolates, bars, and rochers. It also improves understanding of chocolate differences and the effects on handling, texture, and taste. The practical skills learned from this course, such as the nine recipes covered, are directly applicable in a chocolatier's daily work. This is an ideal course to take to begin a journey into the world of chocolate artistry.

See salaries and explore the career path for Chocolatier

Confectioner

A confectioner specializes in making candies and sweets, and this often includes a variety of chocolate creations. This course on chocolate and praline basics helps build essential techniques such as tempering, ganache making, and the creation of different confections like molded chocolates and bars. A confectioner will use many of the techniques taught in this course to their daily work. The program's practical recipes, such as bonbons and rocher, make it useful for a confectioner wishing to hone their skills. The course's focus on techniques helps a confectioner create exceptional sweets.

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Pastry Chef

A pastry chef creates a wide range of baked goods and desserts, and chocolate work is an important component of this craft. This course provides a solid introduction to chocolate and praline preparation, focusing on techniques such as tempering, ganache creation, and the making of molded chocolates and bars. The course, which includes recipes like chocolate pistachio bars and various bonbons, helps prepare an aspiring pastry chef to handle chocolate with expertise. A pastry chef who wishes to expand their skillset may find this course valuable. Knowledge of chocolate handling is beneficial to any pastry chef.

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Culinary Instructor

A culinary instructor teaches cooking and baking skills to students, and a strong understanding of chocolate preparation is valuable. This course, which provides a foundation in basic chocolate and praline techniques, helps a culinary instructor develop expertise in crafting chocolates. The course content, from tempering to making bars, provides useful knowledge to pass along to students. The detailed approach to chocolate preparation may help a chef to better understand the technical aspects of the craft, making this course a valuable tool. A culinary instructor looking to teach these skills would find this course highly practical.

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Baker

Bakers often incorporate chocolate into their offerings, so an understanding of chocolate handling and preparation techniques is essential. This course teaches about basic chocolate and praline making, including tempering, ganache, and molded chocolate. The course offers practical experience with recipes ranging from truffle to rocher, enhancing a baker's skills. The practical nature makes this course an excellent option for any baker wishing to expand their repertoire. A baker seeking to expand the scope of their work may benefit from this training.

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Restaurant Chef

A restaurant chef is responsible for creating and preparing dishes in a restaurant, and chocolate work can be part of their purview. This course, which covers the making of chocolate and pralines, will be useful for a restaurant chef who wants to create chocolate desserts and confections. A chef who wishes to expand their skills, and particularly a chef who has not handled chocolate previously, may find the hands-on exercises to be highly beneficial. The restaurant chef will learn about a variety of chocolate preparation techniques, and may benefit from the knowledge of ganache, bars, and molded chocolates. This course could be a valuable tool for the chef.

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Food Product Developer

A food product developer creates new food items for manufacturers or restaurants, and this may include the development of chocolate-based products. This course, which teaches the basic principles of chocolate and praline work, may be useful to a product developer looking to create innovative and delicious chocolate items. From understanding ganache to producing molded chocolates, the product developer is introduced to a variety of techniques. This hands-on approach, which involves nine different recipes, is a boon to product development. Any product developer seeking to expand into the chocolate realm could greatly benefit from this training.

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Hotel Chef

A hotel chef is responsible for the culinary operations in a hotel, and they may be required to prepare desserts or chocolate offerings. This course offers basic chocolate and praline instruction, teaching techniques of tempering, ganache, and the creation of molded chocolates, bars, and rocher. Hotel chefs who are tasked with making desserts and confections will find the practical application of this course highly valuable. The chef can use what they have learned in this course to create or improve their chocolate offerings for guests, so those who wish to expand their repertoire may find this course very useful.

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Boutique Owner

A boutique owner who sells specialty food items, such as chocolates, may find the knowledge gained from this course to be useful. This course specifically targets basic chocolate and praline principles, which can be valuable to an owner selling these goods. The course, which teaches about tempering, ganache, and molded chocolate, can inform decisions about inventory or the selection of vendors. The practical exercises in the course are useful to the boutique owner, who may need to understand the chocolate production process. Anyone who runs or wishes to run a small business with an emphasis on chocolate would find this course helpful.

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Dessert Consultant

A dessert consultant advises businesses on their dessert menus and offerings, and a thorough understanding of chocolate is valuable. This course provides a foundation in the techniques involved in chocolate and praline, including tempering, ganache, and molded chocolates. The consultant can help businesses improve and create new dessert offerings. The practical focus of the training in the course gives the consultant valuable insights for their work. Any consultant who wishes to focus on chocolate desserts would find this course to be helpful.

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Recipe Developer

A recipe developer creates new recipes for use in cookbooks, magazines, or online content, and a knowledge of chocolate can be very helpful. This course teaches basic principles of chocolate and praline, including tempering, ganache, molded chocolates, and bars. A recipe developer who knows these techniques can create and understand recipes that involve these components. The practical, hands-on approach of this course helps the recipe developer better understand the properties of these ingredients. A recipe developer will find this course helpful.

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Food Blogger

A food blogger creates content about food, and a knowledge of chocolate is useful. This course teaches the basic techniques of chocolate preparation, and as the blogger gains practical skills in tempering, ganache, and molded chocolates, they are better able to create content about it. A food blogger may describe or critique different chocolate products, and the knowledge gained in this course would allow for more detailed and insightful analysis. A food blogger seeking to enhance their content should consider this course an educational opportunity.

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Chocolate Taster

A chocolate taster evaluates the quality and flavor of chocolate products, and a deep knowledge of chocolate preparation helps their palette. This course teaches basic chocolate and praline techniques, and as the taster learns about tempering, ganache, and molded chocolates, they are more capable of assessing and understanding a product's character. A taster can understand differences in taste and texture as a result of these techniques. The course helps a chocolate taster to better discern the qualities that comprise good chocolate, and so it would be useful for any chocolate taster.

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Catering Manager

A catering manager oversees the food service for events, and this often includes planning dessert options. This course, which covers the basics of chocolate and praline making, may be helpful to a catering manager in order to understand what goes into such items. The processes of tempering and ganache-making are very important for this, and the manager may make use of this knowledge to better understand the items they are serving. The course focuses on the practical aspects of chocolate, helping the manager to understand the quality of the products. A catering manager can benefit from taking this course as an educational opportunity.

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Food Stylist

A food stylist arranges food items to be photographed or filmed. A knowledge of how chocolate behaves is very useful for styling. This course, which focuses on the techniques behind chocolate and praline making, may be useful in understanding how to handle chocolate in order to create visually appealing arrangements. The hands-on work with ganache and tempering helps the food stylist recognize and mitigate problems that might be found in a shoot. A food stylist who wishes to be able to work with chocolate may find this course valuable.

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Basic Chocolate & Praline by World Pastry Champion

What's inside

Learning objectives

Syllabus

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Reviews summary

Mastering chocolate & praline basics

Activities

Career center

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