The Art of Chocolate Making

Course outline

• Introduction to fine chocolate

  While tempering chocolate is often looked at as a daunting task, Paul aims to demystify this process – once you have cracked this technique, the creative opportunities of chocolate are endless.

  During this lesson Paul will introduce you to the basics of chocolate. He will go into detail on how chocolate is made, its origins, uses and how to taste chocolate to identify the complexities of its flavor and texture.

  You will then be guided through the process of tempering chocolate using both the seeding and tabletop method. You will cover all the skills required to create stunning chocolate bars, and also be shown frequent mistakes made by other chocolatiers and how to rectify them.

• Ganaches and Truffles

  During this lesson you will learn to flavour and perfect cream and water based ganaches. You will then be led through creating hand rolled truffles, enrobing the truffles with tempered chocolate and decorating techniques.

• Moulded filled chocolates

  Using a polycarbonate chocolate mould, Paul will demonstrate how you can create thin chocolate shells with a stunning shiny finish. You will learn how to fill and decorate your shells, and how to cap and seal your chocolates to a professional standard.

  You will also be led through creating alcohol and fruit ganaches, and be let into the secret of how Paul makes his award-winning sea salted caramel filling.

• Layered moulded chocolates

  In this lesson, you will learn to create fruit-based reductions to layer into filled chocolates. You will be shown how you can create crunch and texture layers in moulded chocolates, and how you can decorate, present and package your chocolates. This is where you can use your own artistic creativity to push boundaries and make your chocolates your own.