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.
Postrera, Talento Gastronomía al Mejor Pastelero 2022, Mejor Pastelera del Mundo 2024 (Academie Internationale de la Gastronomie Française)
Course Content
Course Content
2 - Chocolate making basics
Free
3 - Cocoa processing
4 - Types of chocolate
5 - Tempering
6 - Pastry applications
7 - Chocolate bar
Before you go
Course Recipes
About this Course
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.
What's included?
- 3h of HD video
- 28 lessons
- Recipes
- Additional material
- 6 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
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.
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
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
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
4.8
Avg. Rating
856 Ratings
5
94
4
6
3
6
2
0
1
1
What's your experience? We'd love to know!
Login to Review
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
Nice
I like all the details