Whats Covered
 
Welcome to the wonderful world of confectionary and chocolate making! This 8-module online course will equip you with the knowledge and skills to create delicious and impressive desserts. We'll explore everything from the basics of sugar work to the art of chocolate tempering, guiding you through fun and creative projects along the way.
Module 1: Introduction to Confectionary Arts
The science behind sugar: Learn how sugar behaves at different temperatures and how to achieve various consistencies for candies and decorations.
Essential tools and equipment: Get familiar with the basic tools you'll need in your confectionary journey, from candy thermometers to piping bags.
Safety precautions: Discover safe handling practices for working with hot sugar and chocolate.
Module 2: Working with Chocolate
Demystifying chocolate: Explore the different types of chocolate, their cocoa content, and their ideal uses.
Tempering chocolate: Master the art of tempering chocolate to achieve a smooth, glossy finish and a perfect snap.
Chocolate molding: Learn how to create beautiful chocolate bon bons, barks, and decorative elements.
Module 3: Sugar Techniques
Making sugar paste: Learn how to make and color sugar paste to create decorative flowers, figurines, and cake toppers.
Caramelizing sugar: Discover the art of creating delicious candies like lollipops, brittles, and spun sugar.
Royal Icing: Explore the uses of royal icing for piping decorations and creating intricate sugar art.
Module 4: Classic Confections
Fudge making: Learn how to make different varieties of fudge, from the classic chocolate fudge to nut brittles and fruit swirls.
Candy making: Explore techniques for making chewy caramels, hard candies, and gummy treats.
Decorating cakes with chocolate and sugar: Learn how to create piped borders, chocolate ganache drips, and beautiful sugar flowers for your cakes.
Module 5: Introduction to Pastry Techniques
Making pie crusts: Master the art of creating flaky and delicious pie crusts for both sweet and savory pies.
Cream puffs and éclairs: Learn how to make pâte à choux pastry and fill them with delicious creams and custards.
Fruit tarts and galettes: Discover how to create beautiful and rustic fruit tarts with perfect pastry bases and fruit fillings.
Module 6: Cookies and Bars
Classic cookies: Learn how to make a variety of cookies, from chocolate chip cookies to chewy snickerdoodles and crispy sugar cookies.
Biscotti and biscotti variations: Explore baking techniques for biscotti and discover creative flavor combinations.
Brownies and blondies: Master the art of making fudgy brownies, chewy blondies, and bars with mix-ins like nuts and chocolate chips.
Module 7: Troubleshooting and Finishing Touches
Common confectionary mistakes and how to fix them: Learn how to identify and fix common problems encountered in chocolate and sugar work.
Storing and packaging your creations: Discover proper storage techniques to keep your confections fresh and learn how to package them beautifully for gifting.
Module 8: Course Wrap-Up and Final Project Ideas
Review key skills and techniques: Recap the important concepts covered throughout the course.
Final project ideas: Brainstorm ideas for your final project, allowing you to showcase the skills you learned throughout the course.