culinary-arts

Chocolate Making

Make chocolates that snap, shine, and actually keep

12 lessons4 modules9h 30m durationbeginner level

Instructor: StretchLearn Faculty

About this course

Chocolate Making teaches the craft the way working chocolatiers do it: by controlling temperature, crystal structure, and water activity rather than hoping for the best. You will temper couverture to named curves, build ganache to dependable chocolate-to-cream ratios, roll and finish truffles, mould shelled bonbons with thin even walls, and enrobe centres by hand. Every technique is tied to specific temperatures, ratios, tools, and troubleshooting so a glossy, snapping result repeats batch after batch.

Curriculum

Module 1: Chocolate, Tools, and the Science of Temper3 lessons

Couverture, Cocoa Butter, and Why It MattersPreview40m
Why Chocolate Must Be Tempered🔒45m
The Chocolatier's Toolkit🔒40m

Module 2: Tempering Chocolate by the Numbers3 lessons

The Seeding Method, Step by Step🔒55m
Temperature Curves for Dark, Milk, and White🔒50m
Testing the Temper and Fixing Failures🔒45m

Module 3: Ganache and Truffles3 lessons

Ganache Ratios and Emulsion🔒50m
Flavouring, Infusing, and Shelf Life🔒45m
Rolling and Finishing Truffles🔒50m

Module 4: Moulded Bonbons, Enrobing, and Finishing3 lessons

Moulding Shelled Bonbons🔒55m
Enrobing and Decorating🔒50m
Storage, Packaging, and First Sales🔒45m