Chocolate and Confectionery Techniques

Catalog description

This course covers the process of chocolate making from the cultivation of cacao to the production of various chocolate confections. Students learn how to temper chocolate and use it for decorative applications. Products prepared in this class include confections such as truffles, molded bon bons, petit fours, and a variety of mignardises. This course explores candy making and poured, pulled, and blown sugar. Participation in culinary functions is required. Two lecture hours and four lab hours per week