INDYASSA Pastry Course #4 Chocolate Dessert from Udemy

This is my ninth online pastry course, and this is all about Chocolate desserts. Yes, chocolate. I have a love affair with chocolate.

So I'm so happy to share this course with you. I will introduce you to five of my favorite chocolate desserts.

First, we’re gonna make Japanese Nama-Chocolate which are small squares of silky, smooth chocolate ganache powdered with cocoa. It has always been very popular in Japan, especially as a gift. We have a tradition of giving chocolates on Valentine's Day, and this Nama chocolate is one of the most popular gifts.

The second one is Terrine au chocolat which is a new trendy dessert gaining popularity over the last 5 years here in Japan. This rich and smooth chocolate cake is made without flour, using only a small amount of cocoa and cornstarch. You can eat it cold or warm it up, both are so good. When eaten cold, it's a decadent chocolate cake, and when warmed, the inside melts and is gooey, it’s delicious.

The third one is Japanese chocolate souffle roll cake. It’s made of soft and fluffy Japanese souffle sponge cake with Chantilly au chocolat which is chocolate whipped cream. This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.

The fourth one is fondant au chocolat or chocolate fondant lava cake, and the last one is brown butter chocolate chip cookies. I have shared two of these recipes on YouTube, but through this online course not only do you have direct access to ask me questions, but it also includes 3 additional chocolate based recipes that are favorites of mine.

All are perfect for a party, and would likely be one of the most popular menu items in your shop. In addition, all of the desserts can be modified into gluten-free versions and that taste great, so this course can also be enjoyed by those who are gluten-free.

Each recipe offers a different way to impress your family and friends; from chilled to warm, light to decadent, enjoyed right off a napkin or displayed on your finest dessert plates.

Are you ready to make my favorite Japanese style desserts that showcase why there’s nothing like chocolate.

Let’s get started.

What's inside

Learning objectives

How to make japanese nama-chocolate which are small squares of silky, smooth chocolate ganache powdered with cocoa.
How to make terrine au chocolat, which has become trendy in japan over the last 5 years, is a rich gooey decadent chocolate cake.
How to make japanese chocolate souffle roll cake which is made of soft and fluffy japanese souffle sponge cake with chocolate whipped cream.

How to make fondant au chocolat or chocolate fondant lava cake which is a restaurant style warm chocolate cake filled with melted chocolate sauce..
How to make soft fudgy brown butter chocolate chip cookies.

How to make japanese nama-chocolate which are small squares of silky, smooth chocolate ganache powdered with cocoa.
How to make terrine au chocolat, which has become trendy in japan over the last 5 years, is a rich gooey decadent chocolate cake.
How to make japanese chocolate souffle roll cake which is made of soft and fluffy japanese souffle sponge cake with chocolate whipped cream.
How to make fondant au chocolat or chocolate fondant lava cake which is a restaurant style warm chocolate cake filled with melted chocolate sauce..
How to make soft fudgy brown butter chocolate chip cookies.

Syllabus

Introduction

Nama Chocolate

Nama Chocolate -Part 1-

Nama Chocolate -Part 2-

Traffic lights

Read about what's good

what should give you pause

and possible dealbreakers

Features Japanese Nama-Chocolate, a popular gift in Japan, especially on Valentine's Day, offering insights into Japanese confectionery traditions

Teaches how to make Terrine au chocolat, a trendy dessert gaining popularity in Japan, providing learners with an up-to-date recipe

Includes recipes that can be modified into gluten-free versions, catering to a wider range of dietary needs and preferences

Explores a range of chocolate desserts, from chilled to warm and light to decadent, offering diverse options for different occasions

Includes a Japanese chocolate souffle roll cake recipe, which is made of soft and fluffy Japanese souffle sponge cake with chocolate whipped cream

Features fondant au chocolat and brown butter chocolate chip cookies, two recipes that are already available on YouTube

Reviews summary

Pastry course #4: chocolate desserts

Unable to provide a summary based on student reviews as the review data was not provided. This section would typically summarize key student feedback, highlighting aspects like recipe quality, instruction clarity, and overall value using phrases like "students say the recipes are excellent" or "some found the instructions challenging".

Likely appeals to hobbyists and pros.

"Description mentions recipes are 'perfect for a party' and 'popular menu items in your shop', suggesting a mixed audience."

"Offers gluten-free modifications, broadening appeal."

"Assumes some baking interest, possibly not for absolute beginners."

Cannot analyze reviews, data not provided.

"Review analysis requires data input."

"No review content or distribution data available."

"Unable to generate specific notes based on reviews."

Course focuses on specific chocolate desserts.

"The course description highlights popular Japanese chocolate desserts like Nama Chocolate and Terrine au chocolat."

"Learning objectives specify making Nama Chocolate, Terrine au chocolat, Souffle Roll Cake, Fondant, and Chocolate Chip Cookies."

"Instructor seems passionate about chocolate."

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 INDYASSA Pastry Course #4 Chocolate Dessert with these activities:

Practice Chocolate Tempering

Show steps

Refine your chocolate tempering skills to ensure smooth, glossy finishes for desserts like Nama Chocolate and Terrine au Chocolat.

Show steps

Research different tempering methods.
Practice tempering small batches of chocolate.
Evaluate the temper by observing the snap and shine.

Read 'The Art of French Pastry'

Show steps

Study classic French pastry techniques to build a strong foundation for understanding the nuances of Japanese chocolate desserts.

View The Art of French Pastry: A Cookbook on Amazon

Show steps

Select relevant chapters on chocolate and pastry techniques.
Read through the recipes and techniques carefully.
Experiment with a few basic recipes to practice the techniques.

Perfect Your Souffle Technique

Show steps

Practice making souffles repeatedly to master the technique and ensure consistent results for the Fondant au Chocolat.

Show steps

Gather ingredients and equipment.
Follow a basic souffle recipe.
Adjust baking time and temperature as needed.
Analyze the results and identify areas for improvement.

Four other activities

Expand to see all activities and additional details

Show all seven activities

Document Your Chocolate Dessert Journey

Show steps

Create a blog or video series documenting your experience making the chocolate desserts from the course, sharing tips and variations.

Show steps

Choose a platform to document your journey.
Photograph or video each step of the dessert-making process.
Write detailed descriptions of your experience and results.
Share your content online and engage with your audience.

Develop a Gluten-Free Chocolate Dessert Menu

Show steps

Expand on the course by creating a menu of gluten-free chocolate desserts, experimenting with different flours and techniques.

Show steps

Research gluten-free baking techniques and ingredients.
Adapt the course recipes to be gluten-free.
Test and refine your recipes.
Design a visually appealing menu.

Design a Chocolate Dessert Plating Guide

Show steps

Create a visual guide showcasing different plating techniques for the chocolate desserts learned in the course, enhancing their presentation.

Show steps

Research plating techniques used by pastry chefs.
Experiment with different arrangements and garnishes.
Photograph your plated desserts.
Compile the photos into a plating guide with descriptions.

Study 'Chocolate and Confections' by Peter Greweling

Show steps

Deepen your understanding of chocolate science and techniques to elevate the quality of your desserts.

View Putting Knowledge to Work on Amazon

Show steps

Focus on chapters related to ganache, tempering, and flavor pairings.
Take notes on key concepts and techniques.
Experiment with different chocolate types and flavor combinations.

Career center

Learners who complete INDYASSA Pastry Course #4 Chocolate Dessert will develop knowledge and skills that may be useful to these careers:

Chocolatier

A Chocolatier specializes in crafting chocolate confections. This course would be very relevant for someone wanting to become a chocolatier. By exploring recipes such as Nama chocolate, the aspiring chocolatier will learn techniques for working with chocolate to create smooth, rich ganache. The course also helps a chocolatier understand different textures and presentations of chocolate, from soft cookies to melted chocolate centers. A chocolatier would benefit from this course’s focus on new methods and combinations.

See salaries and explore the career path for Chocolatier

Pastry Chef

A Pastry Chef creates a variety of baked goods, often specializing in desserts. This course, with its focus on chocolate desserts like Nama chocolate, terrine au chocolat, and chocolate souffle roll cake, directly aligns with the skills needed to succeed as a pastry chef. The course provides instruction on making both classic and trendy desserts, and covers a range of techniques, from creating silky ganache to baking a soft souffle. By taking this course, an aspiring pastry chef gains valuable hands on experience with a variety of chocolate treats that can be used to create a menu for a restaurant or bakery.

See salaries and explore the career path for Pastry Chef

Recipe Developer

A Recipe Developer creates and tests recipes for cookbooks or food companies. This course is quite helpful for a recipe developer, especially one specializing in desserts, as it provides hands-on experience with a range of chocolate recipes. The course explores the preparation of a variety of chocolate treats, like Japanese chocolate souffle roll cake and brown butter chocolate chip cookies. A recipe developer can use this knowledge to create new variations on these desserts.

See salaries and explore the career path for Recipe Developer

Baker

Bakers create a range of baked goods from breads to cakes and cookies. A baker specializing in desserts would find this course particularly useful, as it provides focused instruction on chocolate techniques. This course helps a baker develop specific skills in producing a variety of chocolate based desserts, including decadent chocolate cakes and cookies. The course covers the preparation of unique items like Japanese Nama chocolate and terrine au chocolat, which can help a baker expand their repertoire and create new offerings in their bakery.

See salaries and explore the career path for Baker

Culinary Instructor

A Culinary Instructor teaches cooking skills to students in a school or workshop setting. This course, with its focus on chocolate desserts and various techniques, is relevant for a culinary instructor. The course provides detailed lessons for making Japanese Nama chocolate and fondant au chocolat, which are excellent examples for teaching. The Culinary Instructor can use the course content to develop a curriculum focused on chocolate based desserts.

See salaries and explore the career path for Culinary Instructor

Personal Chef

A Personal Chef prepares meals for private clients. This course may be helpful for a personal chef, as it teaches how to make different kinds of chocolate desserts. With this course, a personal chef can learn to bake Japanese Nama chocolate and terrine au chocolat, expanding the range of desserts possible for clients. The course covers recipes that range from casual cookies to elegant cakes, giving a personal chef more options to offer.

See salaries and explore the career path for Personal Chef

Kitchen Manager

A Kitchen Manager oversees the operations of a kitchen, including food preparation. This course can help a kitchen manager understand the variety of chocolate desserts that are in demand. The course content, including techniques for preparing Japanese Nama chocolate, terrine au chocolat, and chocolate souffle roll cake, may be useful for a kitchen manager when making decisions that affect staff training or menu changes. A kitchen manager wanting to specialize in pastries and chocolate would find the course particularly useful.

See salaries and explore the career path for Kitchen Manager

Bakery Manager

A Bakery Manager oversees the daily operations of a bakery, including hiring staff and managing inventory. The course may be helpful for a bakery manager who wishes to gain practical experience in making chocolate desserts. With detailed lessons on making Japanese chocolate souffle roll cake and brown butter chocolate chip cookies, the manager will learn how to produce popular dessert items. A bakery manager wanting to better understand the workflow of their staff may find this course to be useful.

See salaries and explore the career path for Bakery Manager

Cafe Owner

A Cafe Owner manages the overall operations of a cafe, including menu selection and staff management. This course offers the kind of specific knowledge that benefits a cafe owner looking to enhance their dessert options. By learning about the preparation of Japanese style desserts, like Nama chocolate and terrine au chocolat, the cafe owner can add unique items to their menu. A cafe owner wishing to expand their dessert offerings could find the course helpful.

See salaries and explore the career path for Cafe Owner

Restaurant Owner

A Restaurant Owner oversees all aspects of a restaurant, including menu development. The skills learned in this course are valuable to a restaurant owner who wants to add expertise to their dessert menu. The owner can utilize the recipes taught, such as terrine au chocolat and chocolate souffle roll cake, to create unique offerings for their customers. This course would be helpful for a restaurant owner looking to understand the preparation of a range of chocolate desserts for their menu.

See salaries and explore the career path for Restaurant Owner

Catering Specialist

A Catering Specialist manages the preparation and presentation of food for events. This course may be useful for a Catering Specialist, as it provides instruction on making an array of chocolate desserts which can be customized for different events. The course covers a range of chocolate based desserts that can be enjoyed in different settings. By taking this course, a catering specialist can learn techniques and recipes for a variety of chocolate treats, such as terrine au chocolat and brown butter chocolate chip cookies.

See salaries and explore the career path for Catering Specialist

Dessert Consultant

A Dessert Consultant may advise restaurants or bakeries on their dessert menus, create new recipes, or train kitchen staff. The variety of chocolate desserts covered in this course, from Japanese chocolate souffle roll cake to fondant au chocolat and brown butter chocolate chip cookies, offer a strong foundation for a consultant. The course content, including the production of trendy items like terrine au chocolat, can help inform a consultant in offering contemporary takes on classic items. This course may be useful for a dessert consultant wanting to broaden their knowledge of chocolate desserts.

See salaries and explore the career path for Dessert Consultant

Food Stylist

A Food Stylist prepares food for visual media, such as photography and video.This course may be helpful to a food stylist, as the course content includes information about the texture and visual appeal of different chocolate desserts. The food stylist can use this knowledge to create beautiful arrangements of dishes for photography or video. The course will help a food stylist understand how to present unique items, such as Japanese Nama chocolate and fondant au chocolat.

See salaries and explore the career path for Food Stylist

Food Blogger

A Food Blogger creates and shares recipes, food photography, and culinary experiences. This course provides a rich source of content for a food blogger who specializes in desserts, especially chocolate. With detailed recipes and techniques for making items such as Nama chocolate and chocolate souffle roll cake, the blogger can add unique posts to their content. A food blogger who wishes to expand their repertoire of chocolate desserts may find this course useful for creating new, exciting content.

See salaries and explore the career path for Food Blogger

Food Scientist

A Food Scientist studies the chemical and physical properties of food to improve its quality and safety. This course may be useful for a food scientist, particularly one interested in the texture and taste of chocolate. The various chocolate desserts, including fondant au chocolat and brown butter chocolate chip cookies, provide a range of subjects for analysis. The course can help a food scientist by giving a hands-on introduction to desserts that can be then evaluated scientifically.

See salaries and explore the career path for Food Scientist

INDYASSA Pastry Course #4 Chocolate Dessert

What's inside

Learning objectives

Syllabus

Traffic lights

Save this course

Reviews summary

Pastry course #4: chocolate desserts

Activities

Career center

Reading list

Share

Similar courses