The Art of Chocolate Confectionery
A professional short course to learn the art and techniques of chocolate making and confectionery, suitable for everyone, with no experience required and fully online delivery.
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Interested in this course? Enquire now for Domestic & International pricing
Core skills this course teaches
Create your own signature chocolate
Develop practical skills to design and produce personalised chocolate confectionery items.
Understand and apply chocolate making techniques
Gain proficiency in tempering, moulding, coating, and assembling chocolate products.
About This Course
The Art of Chocolate Confectionery is an online professional short course designed to introduce learners to all aspects of chocolate creation, from tempering and moulding to decoration and assembly. The programme covers the fundamentals of chocolate types, equipment use, preparation, and a variety of confectionery techniques. Graduates receive an International Culinary Studio Certificate of Achievement and a digital badge, and will have hands-on experience in making different chocolate items. The course is self-paced, accessible globally, and provides one-on-one mentoring with a chef instructor.
Course Content
- Types of chocolate
- Equipment for chocolate making and usage
- Tempering chocolate
- Preparing chocolate for moulding and filling
- Decorating and storing chocolate
- Methods of chocolate confectionery
- Tempering couverture
- Chocolate coating techniques
- Decorating and garnishing chocolates
- Assembling chocolate confectionery
- Chocolate quality, cocoa & cocoa powder
- Creating chocolate glazes, ganache, praline paste
- Making hand-dipped chocolates and chocolate flowers
- Preparing chocolate boxes
Entry Requirements
Applicants must be 17 years or older.
Build towards these roles
ChocolatierConfectionery MakerPastry ChefCafé Cook
Build skills in these industries
HospitalityFood and Beverage
