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The Art of Chocolate Making

Taught by Paul A Young

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Course Description

“I’m as in love with chocolate making as I was when I made my first truffle. I believe that handmade chocolates should be just that – hand made from beginning to end without the use of artificial flavours, stabalizers and preservatives. This allows the ingredients to really shine and gives the artist license to get creative with their flavours and ideas” – Paul A Young

Have you always wanted to learn the wonderful skill of tempering chocolate like a pro chocolatier? Are you drooling at the idea of the perfect sea salted caramel truffle? This course will cover all the skills, troubleshooting and practise that you need to be able to achieve stunning results.

Paul has a reputation as an incredibly creative flavour alchemist who often develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. During this course, Paul will share the skills he has gained during his chocolate career, even letting you in on his secret recipe – his multi-award winning sea salted caramel truffle.

Paul will give you the tools you need to create beautiful handmade chocolates at home. You will be taken on a whirlwind tour of the world of chocolate, covering everything from its history right through to creating and decorating truffles at a professional standard. During this course you will cover tempering, cream and water ganaches, moulding, rolling the perfect truffles, hand enrobing, shelling, decoration techniques, bars and barks, layering and perfecting caramel. Call yourself a chocoholic? It’s time to prove it.

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.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Paul A Young

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Paul A Young
    • Certificate of completion from Paul A Young
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $299.00

  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99.00
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About Paul A Young

Paul Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Paul’s passion for his craft and his cutting edge creativity have won him numerous awards and led to him being ranked amongst the world’s best chocolatiers.

While he made his name as a real life Willy Wonka, making delicious and original chocolates with unusual ingredients like marmite, black pudding and sweet fennel he has had a broad culinary career, previously working as head pastry chef for Marco Pierre White at Quo Vadis and Criterion.

He then began to specialise in chocolate, and opened his first shop on Camden Passage in Islington in 2006 with his business partner James Cronin. Since then Paul has been creating products that have won numerous industry awards, wowed customers and earned him the reputation he has today.

His first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, was shortlisted for the Andre Simon Award and included in the Independent’s Top 50 cookbooks.

Paul is a regular on our television screens in the UK, with appearances including This Morning and Sunday Brunch, The Apprentice, Junior Masterchef and Paul Hollywood’s Pies and Puds and in the US on The Nate Berkus Show and The Today Show. In 2014 Paul was named Outstanding British Chocolatier by the International Chocolate Awards.

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