Chocolate and Sugar Candies
Understand why chocolate has been prized for centuries, since the age of Aztecs who first cultivated the cocoa tree to the European innovations of the 19th century bringing chocolate to consumers around the world. With appreciation for the history and complexity, you then receive thorough training in the science of chocolate. You learn a variety of tempering techniques, invaluable knowledge for any burgeoning chocolatier. Using updated methods applied to traditional recipes, you prepare hand-dipped, molded, or enrobed candies. You make delicacies such as ganaches, pralines, elaborate chocolate bonbons or truffles using dark, milk, and white chocolate French couverture. Create traditional and always popular sugar confections such as caramels, lollipops, marshmallows, or nougat.