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School
of confectionery art

"Yummy Cakes"

$270.00

“Art&Choc” chocolates course

Course composition:
1. Tools and equipment
~ Tools needed to work with chocolate
~ Compressor selection
~ Spray gun selection
~ Spray gun setting
~ Assembling the gun and compressor
~ Compressor setting
~ Why polycarbonate molds and not silicone molds?
~ Caring for polycarbonate molds
2. Choice of chocolate and 3 ways to temper chocolate
~ Choosing chocolate and reading the label
~ Tempering chocolate with callets
~ Tempering on a granite table
~ Tempering in a water bath
3. Coloring cocoa butter
~ Types of mixtures for painting
~ Coloring cocoa butter
~ Color check
4. Candy “100% Vanilla”
~ Painting polycarbonate molds
~ Filling the body of the candy “100% Vanilla”
vanilla ganache
~ Depositing vanilla ganache
~ Forming the bottom of the candy
~ Tapping candy
5. Candy “Citrus”
~ Painting polycarbonate molds
~ Filling the body of the candy “Citrus”
~ Making Calamansi Jelly
~ Candy filling
~ Mandarin ganache
~ Jigging tangerine ganache
~ Candy closure
~ Tapping candy out of the mold
6. Candy “Pistachio”
~ Painting polycarbonate molds
~ Making pistachio pralines
~ Filling cutting
~ Filling the candy body “Pistachio”
~ Pistachio ganache
~ Depositing pistachio ganache
~ Forming the bottom of the candy
~ Tapping candy
7. Candy “Banana Cookie”
~ Painting polycarbonate molds
~ Filling the body of the candy “Banana-Cookie”
~ Cooking the Breton sabre
~ Grinding the Breton Saber
~ Filling “Jelly Banana”
~ Depositing the filling “Jelly Banana”
~ Praline with shortcrust pastry
~ Praline Jigging
~ Forming the bottom of the candy
~ Candy final decor
8. Candy “Peanut-Caramel”
~ Painting polycarbonate molds
~ Filling the body of the candy “Peanut-Caramel”
~ Preparing vanilla caramel
~ Vanilla caramel deposit
~ Peanut praline
~ Depositing the filling “Peanut Praline”
~ Forming the bottom of the candy
~ Tapping candy
9. Vanilla caramel candy
~ Painting polycarbonate molds
~ Filling the body of the candy “Vanilla caramel”
~ Preparing vanilla caramel
~ Filling jigging
~ Forming the bottom of the candy
~ Tapping candy
10. Candy “Passionfruit-Milk Chocolate”
~ Painting polycarbonate molds
~ Filling the body of the candy “Passionfruit-Milk Chocolate”
~ Filling “Caramel-Passionfruit”
~ Filling jigging
~ Forming the bottom of the candy
~ Tapping candy
11. Candy “Lime caramel”
~ Painting polycarbonate molds
~ Filling the body of the candy “Lime Caramel”
~ Filling “Lime caramel”
~ Filling jigging
~ Forming the bottom of the candy
~ Tapping candy
12. Candy “Rum Truffles”
~ Ganache preparation
~ Jigging ganache
~ Truffle molding
~ Truffles glaze
~ Decorating truffles with cocoa powder
~ Decorating truffles with waffle crumbs

Category:

Description

The course “Art & Choc” is dedicated to candies and working with chocolate. You will go through the entire process of creating candy canes: from the moment you apply the design to the mold to closing the bottom of the candy.

The course on chocolates is suitable for those who are just starting their acquaintance with chocolate, and for those who want to diversify the line of candy boxes or learn new mold coloring techniques.

You will learn:

  • How to “read” a package of chocolate
  • Find out what tools you need to get the job done
  • How to choose the right gun and compressor
  • Mix dyes to get the right color
  • Learn how to achieve a dazzling candy shine
  • Take care of the forms
  • Learn how to temper chocolate properly
  • Apply design with cocoa butter
  • Prepare the right toppings for sweets
  • Properly store sweets and in what conditions to work with chocolate

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