Fundamentals of Chocolates
Learn how to handle chocolate like a pro and apply what you learn to classic recipes, as well as to your own creations.
Chocolatier, ice-cream maker, and confectioner
Classic creations that every confectioner must master: truffles, bars, and bonbons
In the following online chocolate course you will learn the basics, like what’s proper chocolate tempering and crystallization for achieving different types of classic chocolates with modern finishes.
We will study the best working and storage conditions so that your finished chocolates can be stored over time without undergoing any adverse changes.
By the end of this course you will be able to:
- know the basic techniques of chocolate making.
- make various types of bonbons.
- make solid and filled chocolate bars.
- make flavored ganaches with different textures.
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Course Syllabus
Course Content
Chapter 2 - Introduction
Chapter 3 - Mendiants
Chapter 4 - Passion Fruit Bonbon
Chapter 5 - Peanut and milk chocolate bonbon
Chapter 6 - Liqueur bonbon
Chapter 7 - Coffee and Dark Chocolate Truffle
Chapter 8 - Caramel Ganache Filled Chocolate Tablet
Chapter 9 - Dark Chocolate Maciza Tablet
Before you go
A course to lose your fear of chocolate making
What you'll learn
You will start by learning the correct way to temper chocolate through two techniques: seeding and tabling. The idea is that you will be able to master the different temperatures of the crystallization curve.
You will see bonbons with marzipan and passion fruit ganache, and another variety with a crunchy peanut texture.
You will also see chocolates filled with liqueur, and discover an interesting way to seal a molded bonbon with a liquid center.
Truffles are present as well. This time they are made with a cold method that will surprise you, and which is definitely a more hygienic and professional way of working.
Who is it for?
This course is aimed at chocolate lovers and professionals who want to increase their skills in working with chocolate and to obtain different products with diverse, flawless finishes.
What you’ll need
- Digital thermometer (laser or probe)
- Silpat
- Metal spatulas
- Angled spatulas
- Silicone spatulas
- Pastry rulers or guides
- Rolling pin
- Pastry bag
- Spray gun with 0.3 or 0.8 needle
- Low pressure compressor
- Pastry comb
- Bonbon mold
- Bar mold
Course recipes
In this course you will learn
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Meet your Instructor
Chocolatier, ice-cream maker, and confectioner
Matías stands out for his talent in pastry and in teaching. He is constantly evolving his knowledge and skills to stay at the forefront of his profession.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.9
Avg. Rating
1264 Ratings
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Laura Michele Agigian
Fantastic
The instructor was informative and took time to explain not only what to do, but why each step was important and what was happening structurally within each component as he went along. He explained everything at a good pace. He did not dumb down the material. during the final dipping process, the camera person should have zoomed in closer, which was a bit frustrating. Otherwise, fantastic.
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very good
Amazing course, amazing chef. Very well explained