In this lesson you’ll learn how to make a light, moist and airy chocolate sponge cake that serves as a base for our mousse desserts, and is wonderful as a base for many layered cakes.

In this lesson you'll discover how to use the chocolate sponge cake, the chocolate mousse as well as other tasty surprises to assemble individual desserts in wide variety of shapes. The technique you'll learn is very flexible and opens up a lot of possibilities for many flavors and designs.

In this lesson we’ll go over the making of a decadent milk chocolate mousse. This delicious recipe is a great base for many desserts and cakes, and is fairly quick and easy to make.

In the next few lessons you’ll get the opportunity to learn some of the secrets of working with chocolate, to create stunning decorations for our desserts!

In this lesson you’ll learn how to make colorful chocolate triangle decorations. You’ll also learn how to cut chocolate to any shape you like to match the design of your desserts.

In this lesson you’ll learn how to make your own transfer sheets, and how to customize them to any colors and patterns you like to match your desserts. The technique we discuss is the basis for making colorful chocolate decorations.

In this lesson you'll discover the secrets of making perfect looking edible chocolate spoons, which are unique and very impressive decorations.

In this lesson Irit demonstrates a quick and easy technique to make your own stencils for creating flat chocolate decorations in many shapes.

In this lesson you'll learn how to make fun and impressive chocolate swirl decorations. These decorations can be used to add impressive and elegant look to many cakes desserts.

In this lesson you'll learn how to make Tuile Batter which is the base for the ring cookies we’ll make. This is a quick and easy recipe that you can use in many occasions.

In this lesson Irit demonstrates how to create 3 dimensional tasty and elegant tuile cookie decorations for our desserts. These decorations add a really nice and sophisticated look, as well as a really yummy and crunchy texture to the dessert.

In this lesson we’ll learn how to make a classic fruit sauce to go with our desserts. We’ll use the sauce to garnish the plate as well as to add a tangy flavor that compliments the rich dessert.

In this lesson we’ll explore how to make dark chocolate ganache. The ganache is a very versatile recipe and can be used as filling, as well as for topping and piping. It's a wonderful recipe to have in your repertoire.

In this lesson Irit covers everything we still need to do before we start plating our mousse desserts.

In this lesson you'll learn how to cover the domes with beautiful, shiny and tasty dark chocolate ganache.

In this lesson you'll learn how to shape ice cream into unique and elegant shape called Quenelle.

In this lesson Irit goes over everything you'll learn in the plating lessons.

In this lesson Irit demonstrates how to use everything we made so far to create a stunning dome-shaped plated dessert.

In this lesson you'll explore even more possibilities for creating fascinating and unique plated desserts in different shapes and flavors. As you’ll see the possibilities are really endless and are only limited by your imagination.

In some people’s mind tempering is only done by professional pastry chefs, however you're about to discover that you can easily temper chocolate at home, even if you don’t have much experience or expensive equipment. In this lecture you’ll learn a great deal about tempering chocolate: why it's important, when it's best to use it and for which purposes. You'll also explore the two methods you can use for chocolate tempering: either manually or by using a tempering machine. Irit covers the advantages and disadvantages of each method, and explains when it's appropriate to use each of them.

In this lesson you’ll learn a great technique for tempering chocolate manually, which Irit perfected over years of experience working with chocolate. You’ll discover how simple it is to temper chocolate at home even if you don't have any experience. In fact, all you need is a little bit of patience and a chocolate thermometer, which is not expensive and can be easily found in most specialty stores.

Our discussion of tempering wouldn’t be complete without covering the subject of using a machine to temper chocolate. Using a machine has many advantages over manual tempering. In this lesson irit covers the different kinds of machines available to you, and explains how to pick a machine that's right for your needs. You'll also get a demo of running a full tempering cycle using a machine.

A brief summary of everything you learned in this course.

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