You will learn to work with various types of chocolate: dark chocolate, milk chocolate, white chocolate, Ruby Red chocolate, NXT vegan chocolate;

The correct tempering technique according to the type of chocolate and techniques used, techniques that can be used at home or in a small laboratory (such as tempering on a cold table, tempering with seeding, tempering with cocoa butter), but also the tempering techniques using professional equipment.

How to make different types of fillings for chocolate bonbons, chocolate bars and tablets: caramel based, fruit-based, nut-based, alcohol-based, etc.

The shelf life of the finished product depending on the type of filling used.

You will learn about the premium ingredients used: types of chocolate and working techniques;

Necessary equipment to work at home or in a small laboratory, as well as how to equip a professional chocolate production line with top professional equipments (ex: Selmi chocolate machines, RS 200)

Correct and performant cutting techniques using professional equipment (ex guitar cutter).

You will prepare different assortments of chocolate: pralines, bars, tablets, truffles, mendiants, etc.

The technique of making pralines, filling the shells, closing, etc.

Creating decorations with spectacular textures and colours;

Tips & tricks for storing and packaging chocolate products.

You will learn to prepare different confectionery products:

Caramel
Nougat
Marshmallows
Dragees
Pate a fruit
Pastes and pralines (caramel, hazelnut, walnut, pistachio, etc.)

We will make different decorations from chocolate that can be used in pastry.

The technique of making small/medium figurines suitable for different events;

Medium-sized artistic chocolate piece.