Apr 22, 2018  
2017-2018 SLCC General Catalog 
  
2017-2018 SLCC General Catalog
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CHEF 2470 - Classic Chocolates & Confections

Credits: 3
This course will focus on chocolate and confectionery techniques in relation to ingredient function and the production of chocolates and confections. Theory and practice will include tempering of chocolate, which is the process of melting and pre-crystallization of the cocoa butter. Students will apply their knowledge of these concepts in daily production of a wide range of chocolates and confections. Truffles, hand dipped and shell molded chocolates with nut-based centers, jellies, and aerated confections are produced. In addition student will learn techniques of various sugar decorations and pastillage. A three part centerpiece will be produced as their final project which will include sugar decoration, pastillage, and chocolate confection elements.

Semester: Summer


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