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CKG8409

Course
CKG8409
Course Title
Chocolates and Confections

Description

This chocolate and confections class has been added at the request of Charlotte Cooks' students to increase their knowledge of these delectable treats.  From cacao beans to confections, you will learn how to: crystallize syrup to en-robe ganache, use acetate sheets and poly molds. Techniques to melt, temper, mold and decorate with chocolate will be demonstrated then applied to create an assortment of chocolate and other candy creations:  Chocolate Truffles, Bon Bons, hard and soft Caramels, and Pralines. As an added bonus, you'll take home a Charlotte Cooks recipe booklet.

Objectives

Learn to identify the ingredients and stages of making chocolate and confections, including techniques and recipes.

Content

Ingredients, tips, techniques, recipes and tools of chocolate confection.

Prerequisites

None

Method of Instruction

Demonstration and hands-on

Evaluation

Exam:  no

Class Participation:  yes

Demonstration of Skills:  yes