Chocolate, Confections & Mignardise

Catalog description

This course provides students with an overview of the cultivation of cacao and the stages involved with the production of chocolate couvertures. Students develop skills and demonstrate an understanding of various chocolate tempering methods. Skills are reinforced through the production of various chocolates and mignardise such as hand dipped pralines, molded bonbons, truffles and petits fours sec utilizing various chocolates, fillings and finishing techniques. Students produce a variety of sugar confections and utilize decorative sugar mediums such as isomalt and pastillage. Prerequisite(s): BPA1701 (or concurrent). Offered at Charlotte, Providence 3 Semester Credits