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Fundamentals of Chocolates
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Chapter 1 – Presentation and recipe bookAbout this Course
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What You’ll Learn
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Recommended Equipment
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Meet your Instructor
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What chocolate bonbon would you give to…?
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Recipe Book
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Chapter 2 – IntroductionTools for working with chocolate
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Tempering dark chocolate (table technique)
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Tempering white chocolate (seeding technique)
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QUIZ: Introduction1 Quiz
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Chapter 3 – MendiantsMendiants: Presentation of ingredients and concept
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Preparing the mendiants
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Mendiants: Finishing and presentation
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QUIZ: Mendiants1 Quiz
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Chapter 4 – Passion Fruit BonbonPresentation of ingredients and preparation of the passion fruit marzipan
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Preparation of the passion fruit ganache and cutting the bonbons
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Passion fruit bonbon: Finishing and presentation
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QUIZ: Passion Fruit Bonbon1 Quiz
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Chapter 5 – Peanut and milk chocolate bonbonMilk chocolate and peanut bonbon: Presentation of ingredients
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Preparation of the peanut croquante
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Preparation of the milk chocolate ganache
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Milk chocolate and peanut bonbon: Finishing and presentation
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QUIZ: Milk Chocolate and Peanut Bonbon1 Quiz
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Chapter 6 – Liqueur bonbonLiqueur bonbon: Presentation of ingredients and concept
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Spraying and lining the mold
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Preparation of the brandy filling
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Liqueur Bonbon: Finishing and presentation
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QUIZ: Liqueur Bonbon1 Quiz
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Chapter 7 – Coffee and Dark Chocolate TruffleCoffee truffle: Presentation of ingredients
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Preparation of the coffee and dark chocolate truffles
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Coffee truffles: Finishing and presentation
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QUIZ: Coffee Truffles1 Quiz
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Chapter 8 – Caramel Ganache Filled Chocolate TabletPresentation and preparation of the caramel ganache
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Preparation of the filled tablet
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Finishing and presentation of the filled tablet
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QUIZ: Caramel Ganache Tablet1 Quiz
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Chapter 9 – Dark Chocolate Maciza TabletPresentation and preparation of the dark chocolate Maciza tablet
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QUIZ: Dark Chocolate Maciza Tablet1 Quiz
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QUIZ: Mendiants
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Question 1 of 2
1. Question
Freeze-drying involves which process?
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Question 2 of 2
2. Question
Which of the following is an indicator of good tempering technique?
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