Advance Chocolate and Confectionary by Master Pastry Chef from Udemy

Advance Chocolate and confection by Master Pastry Chef

This program will cover 11 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchen

This program will be a perfect way to understand more about Ganaches, Moulded chocolates, , Naugat, Marshmellow, Panning chocolate, Fudge, Tablets, Pralines and confections like gummy and pate de fruits

We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production

Caramel Truffle - Caramel flavored ganache, coated in chocolate.

Cinnamon Mix Berry - A ganache made with a combination of mixed berry pate de fruit and cinnamon flavoured ganache. The ganache is cut and enrobed in tempered chocolate

Lemon and Earl Grey Ganache- A bonbon that is a combination of lemon jelly along with an earl grey flavoured ganache.

Mango Marshmellow - Learn the technique of making marshmallows, flavoured with mango.

Panning Chocolate - Learn to make panned nuts , also called dragees and also the technique of panning various other

Pate de fruits and Marshmallow roll - A roll made from a layer of pate the fruit and marshmallow that’s rolled.entres like nougat, pate de fruit etc.

Peanut Fudge - Nougat is a confection made from egg whites whipped along with honey, sugar and folded with candied nuts. It comes from the word meaning 'nut bread'. It has a chewy consistency

Pistachio Marzipan and lemon Ganache - A combination of pistachio flavoured marzipan, paired along with lemon flavoured chocolate ganache.

Sable Viennois with Caramel - A crisp and crumbly sable along with a thin layer of salted caramel. This is then dipped into tempered chocolate.

Tablet with Textures - A moulded bonbon with a coconut praline and jasmine tea ganache.

Lime Ganache- Selection of designer petit fours for room amenities

What's inside

Learning objectives

Learn about advance chocolate making and tablets
Learn about panning chocolates

Learn about marshmellow rolls and fudges
Learn about advance chocolate ganaches

Learn about advance chocolate making and tablets
Learn about panning chocolates
Learn about marshmellow rolls and fudges
Learn about advance chocolate ganaches

Syllabus

Introduction

Caramel flavored ganache, coated in chocolate.

Learn to make panned nuts, also called dragees and also the technique of panning various other centres like nougat, pate de fruit etc.

A ganache made with a combination of mixed berry pate de fruit and cinnamon flavoured ganache. The ganache is cut and enrobed in tempered chocolate.

A bonbon that is a combination of lemon jelly along with an earl grey flavoured ganache.

Smooth as silk key lime ganache filling enrobed in dark chocolate.

Learn the technique of making marshmallows, flavoured with mango.

A roll made from a layer of pate de fruit and marshmallow that’s rolled.

Fudge is a type of sugar candy that is made by mixing sugar, butter and milk. Heating it to the soft -ball stage and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

A combination of pistachio flavoured marzipan, paired along with lemon flavoured chocolate ganache.

A crisp and crumbly sable along with a thin layer of salted caramel. This is dipped into tempered chocolate.

A moulded bonbon with a coconut praline and jasmine tea ganache.

Good to know

Know what's good

, what to watch for

, and possible dealbreakers

Covers techniques for creating ganaches, molded chocolates, nougat, marshmallows, and other confections, which are foundational skills for pastry chefs

Explores a variety of flavor combinations, such as cinnamon mixed berry, lemon and earl grey, and pistachio marzipan with lemon ganache, which may inspire creativity

Teaches the process of panning chocolates, which is a classic confectionary technique used to create treats like dragees and other coated sweets

Features recipes that can be replicated in both home kitchens and professional bakeries, making it accessible to a wide range of skill levels

Requires specific ingredients and equipment for chocolate and confectionary making, which may not be readily available in a typical household

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 Advance Chocolate and Confectionary by Master Pastry Chef with these activities:

Review Chocolate Tempering Techniques

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Reviewing chocolate tempering techniques will ensure a solid foundation for creating ganaches, moulded chocolates, and other confections covered in the course.

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Research different tempering methods (seeding, tablier, etc.).
Watch videos demonstrating each technique.
Practice tempering small batches of chocolate.

Read 'Chocolate and Confections' by Peter Greweling

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Reading this book will provide a deeper understanding of the science behind chocolate and confectionary making.

View Chocolates and Confections: Formula, Theory,... on Amazon

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Obtain a copy of 'Chocolate and Confections'.
Read the chapters relevant to the course syllabus.
Take notes on key concepts and techniques.

Read 'The Art of the Chocolatier' by Ewald Notter

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Reading this book will provide a deeper understanding of chocolate techniques and inspire creativity in confectionary design.

View The Art of the Chocolatier on Amazon

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Obtain a copy of 'The Art of the Chocolatier'.
Read the chapters on tempering, ganaches, and moulding.
Study the photographs and diagrams for visual guidance.

Four other activities

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Perfect Ganache Ratios

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Practicing ganache ratios will help you master the foundation of many chocolate confections, ensuring consistent results in your recipes.

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Experiment with different chocolate-to-cream ratios.
Document the texture and flavor of each ganache.
Identify the ideal ratios for various applications (truffles, fillings, etc.).

Explore Advanced Panning Techniques

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Following tutorials on advanced panning techniques will expand your skills in creating dragees and other coated confections.

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Search for online tutorials on panning chocolate and nuts.
Follow the instructions to create panned confections.
Experiment with different coatings and flavors.

Document Your Chocolate Journey

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Creating a blog or journal to document your chocolate-making journey will help you reflect on your progress and share your knowledge with others.

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Start a blog or journal (online or offline).
Document your experiments, successes, and failures.
Share your recipes and tips with others.

Design a Signature Chocolate Bonbon

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Designing a signature chocolate bonbon will allow you to apply your knowledge of ganaches, fillings, and tempering techniques in a creative and challenging way.

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Brainstorm flavor combinations and design ideas.
Develop a recipe and production process.
Create a batch of your signature bonbons.
Evaluate and refine your recipe and design.

Career center

Learners who complete Advance Chocolate and Confectionary by Master Pastry Chef will develop knowledge and skills that may be useful to these careers:

Chocolatier

A chocolatier is a culinary professional specializing in crafting chocolate confections, and this course is directly relevant to this specialty. This program, with its focus on ganaches, molded chocolates, and pralines, offers a strong foundation for anyone aspiring to become a chocolatier. The course's detailed approach to techniques such as panning chocolate, making fudges, and creating varied ganache flavors is precisely the kind of knowledge that a chocolatier needs. The numerous recipes also provide a practical element. Learning this material and then replicating them in a kitchen will help a chocolatier develop skills and techniques to make their own unique chocolates. A chocolatier should take this course as it covers the precise techniques and recipes needed for success.

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Confectioner

A confectioner specializes in making candies and sweets, and this course is a perfect fit. This program specifically details various techniques and recipes for making chocolates and confections such as nougat, marshmallow, and pate de fruits, skills directly applicable to the work of a confectioner. The course enables a confectioner to understand the nuances of working with different ingredients and techniques, such as the ones involved in panning chocolate or making tablets. The course also provides the knowledge of how to make caramels, fudges, and other confectionaries. A confectioner should take this course in particular because it's designed to teach advanced methods for creating a variety of treats, which is a core skill for a confectioner.

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Pastry Chef

A pastry chef creates a wide array of baked goods and desserts, including chocolate and confectionary items, and this course has direct applicability for this role. The course covers numerous techniques and recipes that a pastry chef would utilize, from making ganaches and molded chocolates to panning chocolate and creating fudges; the course builds a solid foundation for a pastry chef specializing in chocolate. The course will benefit a pastry chef because it delves deeply into the creation of chocolate and confectionery items. Additionally, the course’s exploration of various flavor combinations and textures, such as in the Cinnamon Mix Berry or the Pistachio Marzipan and Lemon Ganache, would help a pastry chef expand their repertoire. A pastry chef who wishes to produce high-quality chocolates and confections should take this course in particular, because it covers the exact techniques a pastry chef needs.

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Bakery Owner

A bakery owner manages the operations of a bakery, and having knowledge of advanced chocolate and confectionary techniques, as this course provides, can be a significant advantage. This course on chocolate skills and technique directly relates to the products a bakery owner may wish to sell. This program offers a bakery owner the knowledge of creating various chocolate items, from ganaches to molded chocolates, which can enhance their menu. The course also provides a strong understanding of how to make many confectionaries. A bakery owner should take this course in particular because it provides a detailed look at crafting high-demand items such as chocolates, fudges, and pate de fruits, allowing them to better understand and manage their product offerings.

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Food Stylist

A food stylist is responsible for the visual presentation of food, and the skills taught in this course can be very beneficial. This course's focus on advanced chocolate and confectionary techniques, such as creating molded chocolates and panning chocolate, will help a food stylist better understand how to work with these items. The course may also enhance the food stylist's ability to present chocolates and confections in an enticing manner. The detailed recipes will assist the stylist to prepare visually appealing dishes. A food stylist should take this course in particular because the knowledge of different chocolate preparations, ganaches, and confections can be valuable for creating visually appealing and diverse culinary presentations.

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Recipe Developer

A recipe developer creates new recipes for various food products, and this course on advanced chocolate and confectionary is useful for this role. The course introduces a recipe developer to a variety of techniques that can be utilized in unique chocolate and confectionary creations. This program, with its study of different ganaches, fudges, marshmallows, and other treats, provides a strong basis for recipe creation. The course's techniques, including the making of panned chocolates and tablets, would give a recipe developer new ideas. A recipe developer should take this course in particular because it provides a deep understanding of how different ingredients and techniques come together to create a wide array of products, which is crucial for creating new recipes.

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Catering Manager

A catering manager oversees food preparation and service for events, and this course may be beneficial for those who offer chocolate and confections. This course teaches skills in making chocolate and confectionary items that a catering manager might wish to feature on their menu. The course, focusing on recipes like ganaches, molded chocolates, and various confections, could help a catering manager prepare unique and high-quality items. The course will provide the catering manager an understanding of techniques needed to replicate such recipes. A catering manager may find the course useful, as it allows one to better understand and potentially produce various types of chocolate and confectionary items.

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Chocolate Taster

A chocolate taster evaluates the quality and flavor of chocolate products, and this course may be useful for understanding the nuances of chocolate making. Though a chocolate taster focuses on the tasting aspect, an understanding of the preparation process can be quite useful for them. The course will help an aspiring chocolate taster better understand the ingredients, methods, and techniques that go into making chocolates. The course directly teaches the preparation of ganaches, moulded chocolates, and other varieties. A chocolate taster could find this course useful because it provides a detailed understanding of chocolate preparation, which will allow the taster to make a more informed assessment of the product.

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Food Blogger

A food blogger creates content about food and cooking, and this course may be useful for developing material. The program's focus on skills and techniques involved in creating ganaches, moulded chocolates, fudges, and other confections can provide a food blogger material to study and to share with their audience. The course enables a food blogger to not only understand, but also to create visually appealing dishes that would translate well on digital media and help the blogger to diversify their content. A food blogger may find this course helpful, as it provides a deep look into various confectionery items and therefore the opportunity to create engaging material.

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Culinary Instructor

A culinary instructor teaches cooking and baking techniques, and this course may be helpful for those teaching about chocolate and confections. The course delivers deep knowledge of chocolate and confectionary preparation, through various recipes and their techniques. With the course, a culinary instructor gains knowledge in making ganaches, moulded chocolates, fudges, pate de fruits, and more. A culinary instructor may find this course to be helpful, as it gives them knowledge of a wide array of chocolate and confectionery items that they can pass on to their students.

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Dessert Consultant

A dessert consultant advises businesses on developing and improving their dessert offerings, and this course may be useful for understanding chocolate and confectionary techniques. This course on various chocolate and confectionary recipes may be valuable for a dessert consultant. The course's in depth look at ganaches, moulded chocolates, and various confections would help a dessert consultant to better advise their clients. A dessert consultant may find this course to be useful, as the knowledge in preparing these items can help them make educated suggestions in a consulting capacity.

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Restaurant Consultant

A restaurant consultant advises restaurants on various aspects of their business, and this course may be useful if they deal with dessert and pastry menus. The course on advanced chocolate and confectionary techniques may be a useful area of knowledge to a restaurant consultant. This program’s focus on specific techniques and recipes, such as ganaches, molded chocolates, and various confectionaries, would allow the restaurant consultant to better advise on how to improve their offerings for desserts. A restaurant consultant may find this course to be helpful if they deal with the dessert and pastry aspects of a restaurant.

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Food Product Developer

A food product developer creates new food products for mass production, and this course may be useful when developing chocolate or confectionery products. The course provides a broad range of recipes and techniques involved in making chocolate and confections. The course's exploration of creating ganaches, molded chocolates, and various confections from scratch may inform the development of new products. A food product developer may find this course to be helpful, as it directly applies to the development of products of this type, but the course does not delve into production specifics.

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Grocery Buyer

A grocery buyer selects and purchases products for retail sale, and this course may be helpful for them to understand different chocolate and confectionary products. The course delves into the preparation of various chocolate and confectionary items, such as ganaches, molded chocolates, and different kinds of confections. The course would provide a grocery buyer insights into different product types and their preparation. A grocery buyer may find this course to be helpful, as it directly details ingredients of the many types of products they may purchase.

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Hospitality Manager

A hospitality manager oversees operations in hotels or resorts, and this course may be useful for understanding the production of desserts and confections. This course on advanced chocolate and confectionary techniques may be useful for a hospitality manager who wants to learn more about that aspect of fine dining. The course would provide a hospitality manager insight into how items like ganaches, molded chocolates, and pate de fruits are prepared. A hospitality manager may find this course useful, as it provides a look at the preparation and sourcing of the products a food service team will produce.

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Advance Chocolate and Confectionary by Master Pastry Chef

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