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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, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
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
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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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See what our Members are saying
temping chocolate
this is a great course
really good organized information. relevant and interesting.
love it! highly recommended. maybe more info not only beginner or a next chapter for advanced.
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.
Nice
I like all the details
Great start to understand Chocolate
good for beginners
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.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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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?
- 3h of HD video
- 28 lessons
- Recipes
- Additional material
- 6 Quizzes
- Certificate
Available languages
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
- Beginner
- Beginner
Ratings and Reviews
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I think the course provides a lot of information and it is very interesting learning about the chocolatier process. Unfortunately the instructor speaks way to ast and moves through important steps too fast to adequately grasp the information. She appears very knowledgeable. I am a fluent Spanish speakeer and still had a difficult time following her description of the lersson
thankul for this cours
i like this course, the information we have received,