No |
Topic |
Topic Description |
1 |
Introduction to Chocolate and Confectionery |
Explore the following principles in this introduction on bean to bar chocolate production; Science of chocolate Tempering and methods of tempering chocolate |
2 |
Confectionery Production |
Explore the following techniques beginning with the science of confectionary. Crystalline Confectionery and Non-Crystalline Confectionery |
3 |
Classic Chocolate Techniques |
Explore the techniques on classic Handmade bonbons, Molded Bonbons and Dipped Bonbons |
4 |
Modern Chocolate Techniques |
Explore the techniques on advanced techniques such as Colored Bonbons, Advanced Dipped Praline, Chocolate Tablet, and Chocolate Dragee |
5 |
Chocolate and Confectionery Production |
Explore the concept of medium to large scale chocolate production for the chocolate business |