Course Description
Learn chocolate making with personal feedback from the UK’s top chocolatier, Paul A Young
“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.
Equipment list:
- A stainless steel plastic handled scraper (Paul uses a wallpaper scraper from a DIY store)
- Palette knife
- Heat gun/hairdryer
- Microfibre cloth/cotton wool
- Chocolate dipping tool (not essential)
- A solid plastic chocolate mould (not the flexible silicone variety)
Additional and optional equipment:
- Decoration transfer sheets
- Baking paper for making piping bags
- Acetate sheets for capping off moulded chocolates
- Digital thermometer
Course outline
Introduction to fine chocolate
Ganaches and Truffles
Moulded filled chocolates
Layered moulded chocolates
Choose how you want to learn
The Expert option
RecommendedDevelop 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
- 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
$200The 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
$75
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Paul A Young
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.