Chocolate Confection and Decoration

This course will focus on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Practice the skill of controlling crystallization of both fat and sugar and understand the mechanics of emulsions. Students will practice different techniques of tempering chocolate to produce moulded and hand formed chocolates and centres, as well as chocolate decorations. Students will also discover the science of sugar and heat. Techniques include crystalline and non-crystalline confections, jellies, caramels, aerated sugar confections, and sugar as decoration.