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, 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.
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| Students make scrumtous dipped chocolates as well as other confections. |
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