The Art of Chocolate Confectionery
A hands-on online short course teaching the skills and techniques needed to master chocolate confectionery, from tempering and moulding to creating signature chocolates. Suitable for beginners or aspiring chocolatiers.
$ENQUIRE
Interested in this course? Enquire now for Domestic & International pricing
Core skills this course teaches
Create Your Own Signature Chocolates
Learn the processes and techniques needed to develop unique, professional-quality chocolate products.
Master Key Chocolate Techniques
Gain hands-on experience in tempering, moulding, filling, and decorating chocolates.
About This Course
This self-paced online course introduces students to the creation of chocolates, including the preparation of various chocolate-based products and professional techniques. Learners gain confidence in working with chocolate, from understanding types and equipment to mastering tempering and decoration. The programme is designed for anyone interested in chocolate confectionery, whether as a hobby or a starting point for a new career, and graduates receive an International Culinary Studio Certificate of Achievement upon completion.
Course Content
- Types of Chocolate
- Correct Equipment & Usage
- How to Temper Chocolate
- Preparing Chocolate for Moulding & Filling
- Decorating & Storing Chocolate
- Methods of Chocolate Confectionery
- Tempering Couverture
- Chocolate Glaze
- Chocolate Ganache
- Praline Paste
- Moulds (Praline-filled)
- Hand Dipped Chocolates (Marzipan-filled)
- Chocolate Flowers
- Chocolate Box
- Coating of Chocolate
- Decorating & Garnishes
- Assembling Chocolate Confectionery
- Chocolate Quality, Cocoa & Cocoa Powder
Entry Requirements
Must be 17 years or older
Build towards these roles
Start your own business (chocolate/confectionery)Build a portfolio for culinary rolesEnhance hospitality and food service skills
Build skills in these industries
HospitalityFood & Beverage
