Chocolate Techniques

Learn how to work with chocolate to create desserts and confectionery with perfect results.

All about chocolate and how to work with it

In this online course all about chocolate Josep María Ribé, will teach you the fundamental techniques needed to make your own chocolate creations. Chocolate is associated with pleasure and is enjoyed as part of a dessert, or as an ingredient in its own right. However, chocolate is a complex product that isn’t always easy to handle, but once the basics are learned, you will be empowered to enjoy it to the fullest, as well as creating tempting treats for others to enjoy too. Recipes in this course include the simplest cookies, a delicious 100% chocolate cake, and the jewel of the pastry shop; the handmade chocolate bonbon.


Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Chocolate Theory
Chapter 3 - Tempering chocolate on marble
Chapter 4 - Tempering chocolate with the seed method
Chapter 5 - Decoration: Chocolate Threads
Chapter 6 - Decoration: Gold Threads
Chapter 7 - Decoration: Crunchy Interior
Chapter 8 - Decoration: Curved Buttons
Chapter 9 - Gianduja Loaf Cake
Chapter 10 - Chocolate Cookies with Spices
Chapter 11 - 100% Chocolate Cake
Chapter 12 - Cut Bonbon

What you'll learn

Learn the fundamentals of working with chocolate and how to incorporate it into your own desserts and confectionery

Chocolate is the protagonist within this online course, where you will discover its history, main characteristics, varieties, and how to select the correct chocolate for different types of preparation. We will learn two methods for tempering chocolate to prepare it ready for use within the various recipes that follow. You will also learn how to prepare simple yet elegant chocolate decorations to finish your creations.

Who is it for?

This online course is aimed at foodies and professionals who want to learn fundamental chocolate techniques and apply them to produce a range of desserts and confectionery with successful results.

Recommended equipment 

  • Spatulas for tempering the chocolate
  • Pastry bag
  • Plastic bowl
  • Stand mixer for the mousse recipe (optional)
  • Comb
  • Guitar sheets or other type of plastic sheet
  • Thermometer
Well explained

Well Explained
Joanna Lazaro

Well explained class and clear

Top Class!!
ginodekerf@telenet.be De Kerf

I really enjoyed and learned a lot ... the recipe book however has some errors

Super Explicativo y practico
patricia Engel

Me enccanto!, muy claro y práctico, gracias!

Perfect ideas for a beginner

These courses let me know about chocolate, about different techniques, some new ideas about decoration and pushed me to learn more about this treasure!!!!

Konstantinos Petrogiannakis


His professionalism and his constant updating of his skills made him the winner of the CANJOP in 2004, and in 2005 he obtained the highest award of recognition possible from the Spanish chocolate industry, the MMACE.

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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.

What's included?

  • 2h 45 mins HD video
  • 8 Recipes
  • 21 Lessons
  • Recipe book
  • 11 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
  • Medium

Ratings and Reviews

Avg. Rating
856 Ratings
What's your experience? We'd love to know!
anette Bredow
Posted 2 weeks ago
good course


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Linette Javier
Posted 1 month ago
I love it!

Muy buena teoria del chocolate y aplicacion.

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Adriana Colmenares
Posted 1 month ago

Very well explained, excellent techniques for making chocolate

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Konstantinos Petrogiannakis
Posted 2 months ago


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Joanna Lazaro
Posted 3 months ago
Well Explained

Well explained class and clear

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Jeet Ram
Posted 5 months ago
chocolate tempering method

Big thanks for this video very very helpful for pastry chefs. I do chocolate work with calls but,caca berry, stell Valrhona, etc. but a little bit wrong method how to flow this. but I am feeling happy my doubts are clear. thank very chef!

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Posted 6 months ago
about temper the chocolate


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Mahmoud Shaaban
Posted 8 months ago
great course

all was ok only a few more details will make a big difference like gianduja for the chocolate loaf the chef use it but I don't know how he prepare it, just give the recipe at least

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Lucia Pantea
Posted 1 year ago

Very interesting!

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patricia Engel
Posted 1 year ago
Super Explicativo y practico

Me enccanto!, muy claro y práctico, gracias!

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