(816)

Fundamentals of Chocolates

Learn how to handle chocolate like a pro and apply what you learn to classic recipes, as well as to your own creations.

Classic creations that every confectioner must master: truffles, bars, and bonbons

In the following online chocolate course you will learn the basics, like what’s proper chocolate tempering and crystallization for achieving different types of classic chocolates with modern finishes.

We will study the best working and storage conditions so that your finished chocolates can be stored over time without undergoing any adverse changes.

By the end of this course you will be able to:

  • know the basic techniques of chocolate making.
  • make various types of bonbons.
  • make solid and filled chocolate bars.
  • make flavored ganaches with different textures.
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Course curriculum

Course Content

Chapter 1 - Presentation and recipe book
Chapter 2 - Introduction
Chapter 3 - Mendiants
Chapter 4 - Passion Fruit Bonbon
Chapter 5 - Peanut and milk chocolate bonbon
Chapter 6 - Liqueur bonbon
Chapter 7 - Coffee and Dark Chocolate Truffle
Chapter 8 - Caramel Ganache Filled Chocolate Tablet
Chapter 9 - Dark Chocolate Maciza Tablet
Before you go

What you'll learn

A course to lose your fear of chocolate making

You will start by learning the correct way to temper chocolate through two techniques: seeding and tabling. The idea is that you will be able to master the different temperatures of the crystallization curve.

You will see bonbons with marzipan and passion fruit ganache, and another variety with a crunchy peanut texture.

You will also see chocolates filled with liqueur, and discover an interesting way to seal a molded bonbon with a liquid center.

Truffles are present as well. This time they are made with a cold method that will surprise you, and which is definitely a more hygienic and professional way of working.

Who is it for?

This course is aimed at chocolate lovers and professionals who want to increase their skills in working with chocolate and to obtain different products with diverse, flawless finishes.

What you’ll need

  • Digital thermometer (laser or probe)
  • Silpat
  • Metal spatulas
  • Angled spatulas
  • Silicone spatulas
  • Pastry rulers or guides
  • Rolling pin
  • Pastry bag
  • Spray gun with 0.3 or 0.8 needle
  • Low pressure compressor
  • Pastry comb
  • Bonbon mold
  • Bar mold
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What kind of chocolate to buy?

It lacks the kind of chocolate, and how to melt it. How long in the microwave for example? Or if in a bain marie, etc.

Luz Alderete
Very nice

Just beautyful

Cătălin Călin
very good

Amazing course, amazing chef. Very well explained

Fabiana Abate Guglielmi
Top

Top stuff

vedant newatia
Tempering simplicity

👍🥰

Teona Natsvlishvili
Temperature knowledge of chocolate

Amazing

Bhanupriya Vanwani

Matías stands out for his talent in pastry and in teaching. He is constantly evolving his knowledge and skills to stay at the forefront of his profession.

About Scoolinary

What are you waiting for?

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Learn from anywhere at your own pace.

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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?

  • 1h 50 min of HD video
  • 7 recipes
  • 24 lessons
  • Recipe ebook
  • 8 Quizzes
  • Certificate
  • Español, English (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Medium

Ratings and Reviews

4.9
Avg. Rating
816 Ratings
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What's your experience? We'd love to know!
lynne.taher
Posted 3 weeks ago
Complete course

complete course very well explained for beginners

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ismail kchouk
Posted 2 months ago
Technique

New method

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Gilbert Yanuar Hadiwirawan
Posted 3 months ago
Good

All good

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Fabiana Abate Guglielmi
Posted 3 months ago
very good

Amazing course, amazing chef. Very well explained

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Dumitru Olguta
Posted 3 months ago
Love it !

Awesome!

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Nevene Oehlrich
Posted 4 months ago
Great Course

This is a great course for all experience levels of chocolatiers!!

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Anja Rosenau
Posted 6 months ago
Interesting course

Unfortunately, the subtitles that were displayed sometimes overlaid the workspace when something was shown.

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Krystyna Polasik
Posted 6 months ago
Big wow!!!

Super!

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tishchenko.marie
Posted 7 months ago
Interesting technique and recipe

Thank you!

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aybike gündoğdu
Posted 7 months ago
Perfect

This was a perfect course for both the beginners as well as for those who have knowledge in the chocolate world. The instructor gives detailed information and demonstration on every aspect and also provides delicious recipes.

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