The basics of chocolate confection and filling of chocolate production.
Practical applications include the confection of the chocolate, melting and tempering of any couverture and the production of filled chocolate.
The confection of certain type of sugar as candy, cordials, caramel and toffees.
|1||Origin of the cacao and explication of chocolate production|
|2||Chocolate temperage and setting in plastic mold|
|3||Chocolate temperage and confection of marzipan fillings|
|4||Confection of fondants, toffees|
|5||Confection of chocolate rocher technique|
|6||Confection of chocolate using fondants|
|7||Confection of chocolate, herbs and ganache fillings|
|9||Confection of fondants, bisquit and caramel fillings|
|10||Confection of truffles and chocolate shavings|
|11||Confection of chocolate, caramel and nougat fillings|
|12||Confection of chocolate with fruit fillings and brushing|
|13||Confection of chocolate with gianduja and fruit fillings|
|Textbook||Peter P. Greweling, 2012, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition, The Culinary Institute of America (CIA).|
|Additional Resources||Instructor notes|
|Practice, teamwork, attitude||20|
|CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE||40|
|CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE||60|