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Section VI - Chocolate & Other Confections, Marzipan, Sugarwork

Tempering Chocolate; Truffles, Ganache-Based Soft Center & Sugar-Based Candies; Nougat

In the initial phase of Section VI, the students are taught how to correctly temper, hold and apply couverture. They will develop a comprehensive confection repertoire by creating Chocolate Truffles as well as Sugar-Based Candies that include Toffees, Brittles, Taffy and Croquant. These basic items will precede the more challenging White Nougats and Liqueur-Filled Chocolates. As the class continues to build on knowledge gained thus far, new concepts such as controlled recrystallization are introduced. This two-week section concludes with instructions on arranging candies for presentation, packaging and storage.

Section 1 | Section 2 | Section 3 | Section 4 | Section 5 | Section 6

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