Chocolate Figurines
The most revolutionary techniques for making chocolate figures.
Best Master Chocolatier of Spain 2023 (Huesca, Spain)
Learn to make the most innovative chocolate figures with Raúl Bernal
This course is a tribute to the world of chocolate and to one of its most fun and creative aspects: the creation of chocolate figures. The master chocolatier Raúl Bernal will teach you all the necessary steps to give the chocolate the shape you want. From the right type of chocolate for each of your creations to how to mold it to create figures, and even how to assemble and color them in the final phase. Using various techniques, you will learn everything you need to know about the world of chocolate figures.
You will learn from one of the pastry chefs who has revolutionized the world of chocolate figures. Equally, you will be able to immerse yourself in his style, both modern and unprecedented, and through this, you will learn to implement his great baking techniques. Raúl Bernal is the creator of one of the most innovative techniques for making chocolate figures, acclaimed and imitated by many professionals in the field: replacing the large mold that creates the entire chocolate figure with small molds from which individual pieces are assembled together to make great figures. Making this technique on your own will allow you to make infinite combinations of small pieces to make all the chocolate figures you can imagine. Take the opportunity to learn from the best!
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Course Syllabus
Course Content
Chapter 2 - Starting Point: Tempering the chocolate
Chapter 3 - Modeling of the parts
Chapter 4 - Fitting and polishing of the pieces
Chapter 5 - Pattern technique to create the pieces
Chapter 6 - Construction of a chocolate figure: Lorenzo the Lion
Chapter 7 - Construction of a chocolate figure: Rubber duck
Before you go
To temper the chocolate and work with the molds to create figures and then paint them
What you'll learn
In this online course you will learn how to build original and modern chocolate figurines with a very contemporary style from the hand of one of the most revolutionary authors of this sweet scenario. Raul Bernal will teach you step by step everything you need to know about chocolate to turn it into your most desired shape.
With this renowned chocolatier you will be able to dive into the most innovative aspect of the creation of chocolate figures and move away from the typical mold.You will learn a technique created by himself and imitated by many professionals in the field: that of building a figure of chocolate through other spheres and smaller molds. Thus, you will be able to create chocolate figures that are different from everything you have seen and done so far and apply all the theory you learn to elaborate infinite chocolate figures. To help you with an example, Raul Bernal will build with you two of his most acclaimed chocolate figurines Lorenzo the lion and the Rubber Duck. This being the first time that he will present his knowledge in front of a camera for everyone’s enjoyment.
In short, Raul Bernal will show you all the steps to follow to create chocolate figures that are as successful as his own: from choosing the right type of chocolate for each preparation or the best way to cool it down in order to manipulate it, to the different techniques that exist to create your own figures (molding of spheres with the mold technique, creation of chocolate pieces using the pattern technique…). Finally, he will teach you how to fit all the pieces together so that you can create your own chocolate figures in multiple ways and how to paint them to give them a touch of color.
Who is it for?
This course is aimed at foodies and professionals who want to learn how to build chocolate figures with fun, creative and modern techniques and master the skills to build and create beautiful creations.
Necessary Materials
We recommend that you first take the course to understand the technique and then acquire the equipment:
- Spatula to temper the chocolate (can be a painter’s palette)
- Plastic bowl
- Molds (spheres and eggs)
- Cornet for chocolate or pastry bag
- Plastic (guitar sheet or other plastic)
- Thermometer
- Heat gun (can be substituted with a hair dryer)
- Brush
- Awl/scalpel
- Two metal half spheres or ladles of different sizes
- Measuring spoons
- Chocolate paint gun (to paint)
- Airbrush with dye (optional)
Course recipes
In this course you will learn
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Meet your Instructor
Best Master Chocolatier of Spain 2023 (Huesca, Spain)
Raúl Bernal (Huesca, 1983) happened to stumble upon the world of pastry by chance. Yet, surprisingly he became the man to revolutionize the world of chocolate figures, his greatest passion.
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This is an EXCELLENT Instructor
He explains very well