Chocolate Figures: Textures and Techniques
Master incredible effects, textures, and finishes for your chocolate figures. Acquire all the essential techniques in just one hour to become a true expert.
Mejor chocolatero de España 2023
Course Content
Course Content
2 - Chocolate decoration techniques
Free
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Before you go
About this Course
Discover the most effective techniques to imbue your chocolate figures with captivating appearances and textures.
In this online course led by chocolatier Raúl Bernal, you’ll delve into the realm of texturing chocolate surfaces to achieve enhanced impact and a variety of effects and finishes in your confectionery creations.
Raúl Bernal, an expert in chocolate figures, will share his extensive knowledge, with a particular focus on the diverse textures that can be accomplished on chocolate figures and pieces. Renowned for revolutionizing the world of chocolate figures, Raúl has introduced innovative techniques emulated by esteemed professionals in the field.
This course will empower you to imbue your chocolate figures with distinct textures, effects, and finishes, allowing you to create entirely unique pieces, even using the same chocolate figure as a base, based on the techniques you apply.
What's included?
- 1 h HD video
- 7 Recipes
- Recipe Book
- 1 Quiz
- Certificate
- Español
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
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.
Different textures that give a very different and spectacular finish to the chocolate figures.
What you'll learn
Using the same chocolate figure as a base, such as an egg, Raúl Bernal will demonstrate how to achieve various effects, textures, and finishes on chocolate. Techniques like “velvet” or a rock-like texture can be applied to your creations, and you’ll even learn how to make chocolate resemble materials like iron or wood. Stay up-to-date with the latest chocolate trends and add a distinguished and sophisticated touch to your desserts. If you’re interested in learning how to mold and create chocolate figures from scratch, we recommend the Chocolate Figurines course.
Who is it for?
Both pastry professionals and foodies who want to learn to master the different textures that can be applied to chocolate to create original, different, and creative pieces with a touch of sophistication.
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.9
Avg. Rating
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Mujahid Freihat
best course
The Chocolate Figures: Textures and Techniques course exceeded my expectations! The lessons were detailed, focusing on various textures and professional techniques for creating unique chocolate figures. The instructor’s expertise was evident, and the tips provided were invaluable. A must-take course for anyone passionate about advanced chocolate artistry!
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INFORMATIVE
VERY GOOD