Classic creations that every confectioner must master: truffles, bars, and bonbons
In the following online chocolate course you will learn the basics, like what’s proper chocolate tempering and crystallization for achieving different types of classic chocolates with modern finishes.
We will study the best working and storage conditions so that your finished chocolates can be stored over time without undergoing any adverse changes.
By the end of this course you will be able to:
- know the basic techniques of chocolate making.
- make various types of bonbons.
- make solid and filled chocolate bars.
- make flavored ganaches with different textures.
Course curriculum
Course Content
What you'll learn
A course to lose your fear of chocolate making
You will start by learning the correct way to temper chocolate through two techniques: seeding and tabling. The idea is that you will be able to master the different temperatures of the crystallization curve.
You will see bonbons with marzipan and passion fruit ganache, and another variety with a crunchy peanut texture.
You will also see chocolates filled with liqueur, and discover an interesting way to seal a molded bonbon with a liquid center.
Truffles are present as well. This time they are made with a cold method that will surprise you, and which is definitely a more hygienic and professional way of working.
Who is it for?
This course is aimed at chocolate lovers and professionals who want to increase their skills in working with chocolate and to obtain different products with diverse, flawless finishes.
What you’ll need
- Digital thermometer (laser or probe)
- Silpat
- Metal spatulas
- Angled spatulas
- Silicone spatulas
- Pastry rulers or guides
- Rolling pin
- Pastry bag
- Spray gun with 0.3 or 0.8 needle
- Low pressure compressor
- Pastry comb
- Bonbon mold
- Bar mold
Matías stands out for his talent in pastry and in teaching. He is constantly evolving his knowledge and skills to stay at the forefront of his profession.
This is what Scoolinary Courses are like
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
Learn from anywhere at your own pace.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
xoxo-d-xoxo
Honestly, I’m speechless the courses is amazing, the details , the technique , and things to avoid in making chocolate everything well done .About the chef he is not only chef, he is an excellent trainer which is clear is he way . For sure I will watch hes other course and watch this course again.
Pam McVittie
This was a nice introductory course that included many topics. I really enjoyed learning how to make liquor chocolates that do not require cornstarch molds and an inlay technique that is super simple that I have not seen before. Too many stops in these courses. Each lesson should be played start to finish without clicking. Scoolinary…. This is an easy fix!
Melinda Kinga Kárpáti
Good for beginners, but also very good tips for advanced chocolatiers. Would recommend it :-). The only thing what I did not like that the course is splitted in so many short videos. A quarter of those cuts would be more than enough.
It lacks the kind of chocolate, and how to melt it. How long in the microwave for example? Or if in a bain marie, etc.