Plated Desserts with Chocolate
Transform your chocolate plated desserts into multi sensory masterpieces and change the way you think about chocolate.
Executive Pastry Chef, Michelin-Starred Restaurant, NYC.
Master chocolate plated desserts that captivate every sense
Chocolate can be the star of your plated dessert, or it can play a supporting role. Chef Shaun Velez, executive pastry chef of a Michelin starred restaurant, in New York City, will show you a modern take on classic plated desserts that feature chocolate. You will learn to work with single origin and wholefruit chocolates, cocoa butter and cocoa juices to create unique plated desserts that stand out.
This course will change the way you think about incorporating chocolate into your plated desserts.
By the end of this online course you will:
- Learn how to feature cocoa-based products across a variety of plated desserts.
- Discover how to balance chocolate with teas, herbs, spices, and fruits to create unique flavor profiles.
- Make ice creams, sorbets, ganache, mousses, fondants, meringues, opaline tuiles, and a variety of chocolate decorations.
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Course Syllabus
Course Content
Chapter 2 - Plated Desserts with Chocolate
Chapter 3 - Evocao Caribbean Chocolate Tart
Chapter 4 - Cheesecake
Chapter 5 - Fujian Vacherin
Chapter 6 - Bolivia Miso Milk Chocolate
Chapter 7 - Bolivia Hojicha Tart
Chapter 8 - Andoa Peruvian Chocolate
Learn to use chocolate in bold, subtle and surprising ways
What you'll learn
Evocao Caribbean Chocolate: Learn to work with the sour and fruity notes of wholefruit chocolate. Mold an entremet dessert that balances the flavors of passion fruit, olive oil and coconut milk jam.
Pineapple Cheesecake: Get acquainted with a very different interpretation of a classic and popular cheesecake. Learn to incorporate a mousse layer within your cheese cake.Take advantage of cocoa butter powder to brulee your pineapple without compromising its flavor.
Fujian Vacherin: Create an interior of eight delicate layers encapsulated within a vivid redcurrant gelee, delivering an amazing textural contrast and a visually striking result. Learn to incorporate cocoa in a subtle and surprising way that will become apparent upon tasting its floral notes.
Bolivia Miso Milk Chocolate: Discover how Bolivia milk chocolate accentuates the flavors of this caramel-based dessert. You will mold chocolate cones, pipe striking chocolate meringues, and crown the dish with a fondant decoration. A popular choice for the winter season.
Bolivia Hojicha Tart: Combine the flavor notes of Bolivia dark chocolate and woody Hojicha tea in this new take on a classic chocolate tart. Elevate it with the addition of a chocolate mousse, and a striking architectural chocolate decoration.
Andoa Peruvian Chocolate: Learn to chablon and spray an aromatic lemongrass ganache to create a framed bonbon. Pair it with a bright, citrusy angel cake, Andoa chocolate mousse, and an Andoa chocolate ice cream.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Make opaline tuiles
- Make chocolate fondant decorations
- Mold chocolate cones
- Cut chocolate decorations
- Pipe chocolate decorations
- Frame and chablon ganache
- Spray with colored cocoa butter
- Layer sorbets and sherberts inside a Vacherin
- Brulee using cocoa butter powder
- Make Swiss meringue
- Make sorbets, sherberts and ice creams
- Make chocolate meringues
Course recipes
In this course you will learn
Meet your Instructor
Executive Pastry Chef, Michelin-Starred Restaurant, NYC.
Merging tradition and innovation to create sophisticated plated desserts with the finest ingredients.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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