Basic Chocolate & Praline By World Pastry Champion

This course will cover the basic chocolate making covering different recipes & techniques

What you'll learn
Chocolate Making by World Pastry champion
Learn about tempering of chocolate
Learn about making of moulded chocolates
Learn about different Ganaches, Rocher and Bars
Requirements
No pre requisite as you will learn from basic level
you have been provided notes about the recipes in PDF
Description
Basic Chocolate & Praline by APCA Malaysia- An International Pastry & Culinary SchoolThis program will teach you all about basic chocolate & praline starting of chocolate tempering. You will understand more about chocolates, ganache, and fillings. Also, you will learn about how to make moulded chocolates, Chocolate bars and Rocher. Understanding of chocolate , how each chocolate is different from another one and how these difference will effect handling them and finally result in different taste and textures. You will also understand how to make ganache and how to get them smooth. whats the use of blender or a bar mix to get a shiny Ganache. Also how to improve the shelf life of the ganache and keep them moist. You will understand what is the importance of temperature in making chocolate and how you can actually make them without spending too much money on the equipments but also teaches you how these equipment can help you get a better chocolate then a normal chocolateUnderstanding of different techniques are very important as it will help you better what make one ganache different from another. Also, these techniques help you in making advance chocolates as wellThis program will be a perfect base and help to master the skills of next levelYou will be covering following 9 recipes in this program -Tempering of chocolateChocolate pistachio BarMilk chocolate truffleChocolate MadagascarCoffee Bob BonMint Bon BonOrange Bon BonRocher ChocolateChocolate Mandola

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Coffee Bon Bon

Lecture 3 Madagascar

Lecture 4 Mandola

Lecture 5 Mint Bon Bon

Lecture 6 Orange Bon Bon

Lecture 7 Pistachio Bar

Lecture 8 Rocher

Lecture 9 Tempering

Lecture 10 Truffle

This course is suitable for home Bakers, Enthusiasts and students who want to start learning about chocolate making,This course also act asa perfect base for anybody who want to have a specialisation in chocolate making in a very strcutured