Chocolate

Catalog description

The aim of this course is to provide the student with the skills necessary to produce chocolates and confections in restaurant or catering and banquet type settings. In this class, students will develop the skills necessary to produce a wide range of high-quality confections, from truffles to more complicated nougats and fondant centered candies. Students will be introduced to new concepts such as emulsion and recrystallization and draw on previously learned skills.