Chocolate Techniques
Learn how to work with chocolate to create desserts and confectionery with perfect results.
Pastry Chef, Chocolatier and Director of Chocolate Academy (Barcelona, Spain)
All about chocolate and how to work with it
In this online course all about chocolate Josep María Ribé, will teach you the fundamental techniques needed to make your own chocolate creations. Chocolate is associated with pleasure and is enjoyed as part of a dessert, or as an ingredient in its own right. However, chocolate is a complex product that isn’t always easy to handle, but once the basics are learned, you will be empowered to enjoy it to the fullest, as well as creating tempting treats for others to enjoy too. Recipes in this course include the simplest cookies, a delicious 100% chocolate cake, and the jewel of the pastry shop; the handmade chocolate bonbon.
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Course Syllabus
Course Content
Chapter 2 - Chocolate Theory
Chapter 3 - Tempering chocolate on marble
Chapter 4 - Tempering chocolate with the seed method
Chapter 5 - Decoration: Chocolate Threads
Chapter 6 - Decoration: Gold Threads
Chapter 7 - Decoration: Crunchy Interior
Chapter 8 - Decoration: Curved Buttons
Chapter 9 - Gianduja Loaf Cake
Chapter 10 - Chocolate Cookies with Spices
Chapter 11 - 100% Chocolate Cake
Chapter 12 - Cut Bonbon
Before you go
Learn the fundamentals of working with chocolate and how to incorporate it into your own desserts and confectionery
What you'll learn
Chocolate is the protagonist within this online course, where you will discover its history, main characteristics, varieties, and how to select the correct chocolate for different types of preparation. We will learn two methods for tempering chocolate to prepare it ready for use within the various recipes that follow. You will also learn how to prepare simple yet elegant chocolate decorations to finish your creations.
Who is it for?
This online course is aimed at foodies and professionals who want to learn fundamental chocolate techniques and apply them to produce a range of desserts and confectionery with successful results.
Recommended equipment
- Spatulas for tempering the chocolate
- Pastry bag
- Plastic bowl
- Stand mixer for the mousse recipe (optional)
- Comb
- Guitar sheets or other type of plastic sheet
- Thermometer
Course recipes
In this course you will learn
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Meet your Instructor
Pastry Chef, Chocolatier and Director of Chocolate Academy (Barcelona, Spain)
His professionalism and his constant updating of his skills made him the winner of the CANJOP in 2004, and in 2005 he obtained the highest award of recognition possible from the Spanish chocolate industry, the MMACE.
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Every course includes a downloadable recipe book
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Very Good, Complete and well explained course
The chef takes the time to explain all the details related to chocolate he is not missing a thing and gives lot of advices and alternatives. he went through everything that anyone can start making chocolate at home. he is very generous when explaining to make everyone understands even beginners. it would be gould to have more courses by Josep. Amazing One !