Foundation Chocolate Techniques
Joanna Artieda shares everything she learned on her research trips about cocoa and chocolate: origin, types, parts, and processes. You’ll learn how to prepare your own bean-to-bar chocolate from the seed, as well as the principle chocolate-making techniques.
Pastry Chef and Best Spanish Chef 2016 (Pamplona, Spain)
Like coffee, the chocolate bean is endowed with personality depending on the area of cultivation, roasting and other important aspects.
Chocolate is one of the most widely used ingredients in baking and pastry around the world because it’s an extremely versatile element that adds texture and flavor.
Unfortunately, most people tend to buy commercial and industrial chocolate, which is characterized by being mass-produced and having noticeable defects.
That’s why nowadays, bean-to-bar chocolate and chocolate obtained from small batches are highly valued, where maximum attention is paid to both product and technique.
At the end of this online course you will be:
- Familiar with the journey of the cocoa fruit to become the chocolate we know.
- Able to make your own chocolate from scratch.
- To identify the most common mistakes when making chocolate.
- To master the temperature curves of each type of chocolate.
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Course Syllabus
Course Content
Chapter 2 - Chocolate making basics
Chapter 3 - Cocoa processing
Chapter 4 - Types of chocolate
Chapter 5 - Tempering
Chapter 6 - Pastry applications
Chapter 7 - Chocolate bar
Before you go
Chocolate from scratch and practical applications.
What you'll learn
This course focuses on the theory behind a good chocolate, including care from its origin, selection, processing and proper storage.
You will be able to make dark, milk, or white chocolate couverture using ingredients such as cocoa butter, sugar, cocoa nibs, and powdered milk if necessary. With this product, or a purchased one, you will create:
Chocolate bar: All measures to ensure hygiene and maximize product characteristics. You will achieve a shiny, crisp chocolate bar and avoid common errors such as fat bloom.
Chocolate dip: These basic recipes are used to dip frozen centers, glaze tartlets, individual pastries, or alternatively, to spray-paint our creations with a gun.
Plastic chocolate: With a texture similar to clay. It’s used to shape flowers, figures, and molds easily. Also, the mass can be dyed to your preferred color.
In this course, in addition to the recipes themselves, you will also learn various pastry techniques that will serve you on numerous occasions.
The techniques you will learn are:
- Tempering
- Chocolate making from scratch
- Chocolate crystallization
- Correct storage of chocolate
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Meet your Instructor
Pastry Chef and Best Spanish Chef 2016 (Pamplona, Spain)
A versatile chef who acknowledges that her curiosity, dedication, and perfection have been constant in her professional and personal evolution, and have led her to acquire an extraordinary mastery of cooking and pastry techniques.
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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.
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Giuseppina Orgiana
Per chi non conosce il cioccolato e vuole cominciare
Si tratta di un corso molto chiaro e preciso. Piu' adatto a chi sta iniziando e non ha mai lavorato il cioccolato. Credevo contemplasse anche aspetti tecnici e preparazioni più avanzate ...per esempio, formazione di praline, bonbons etc.
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Per chi non conosce il cioccolato e vuole cominciare
Si tratta di un corso molto chiaro e preciso. Piu' adatto a chi sta iniziando e non ha mai lavorato il cioccolato. Credevo contemplasse anche aspetti tecnici e preparazioni più avanzate ...per esempio, formazione di praline, bonbons etc.