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Section 1 | Section 2 | Section 3 | Section 4 | Section 5 | Section 6
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.
Pastillage & Marzipan; Poured, Pulled & Blown Sugar;
Graduation Buffet
In the concluding weeks of the program the students
learn to create simple yet impressive showpieces that are suitable for production
in today’s busy workplace. Materials used include Pastillage, Chocolate and
Molded Marzipan. The class will learn to produce Pulled Sugar Flowers and will
receive an introduction to the mastery of Blown Sugar. These Skills will be
applied as the students create a showpiece to display as part of the graduation
buffet.
Section 1 | Section 2 | Section 3 | Section 4 | Section 5 | Section 6
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