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Chocolate intensive

Chocolate intensive

Calling on all chocoholics as well as everyone interested to attend an in-depth intensive training on the subject of chocolate.

Whether you are a serious food enthusiast, work in the industry and would like to add to your skillset or would like to test the waters before committing to a full qualification. This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.

What you will learn

  • tempering of dark & milk couverture chocolate
  • tempering ruby couverture Chocolate
  • tabling and vaccination method
  • working with professional tempering equipment
  • working with a variety of different chocolate brands, understanding the differences in application
  • understanding fat bloom, sugar bloom and crystallisation
  • chocolate moulding
  • hand enrobing / hand dipping
  • working with coloured cocoa butter
  • chocolate moulding with chocolate colours
  • airbrushing
  • working with metallic powders
  • working with transfer sheets
  • piping, filling and decoration techniques
  • exploring flavour combinations
  • professional finishing techniques

What you will make

  • multilayered pralines
  • cut pralines
  • moulded pralines
  • chocolate truffles, moulded and freehand
  • pipped fillings
  • gianduja seashells
  • pates de fruits
  • chocolate fudge
  • chocolate figurine 
  • making a variety of fillings:
    • chocolate ganache 
    • ganache with alcohol
    • ganache with fruit inclusions
    • fruit ganache without cream
    • salted caramel filling

Everything created in class is for students to take home, all materials are included in the cost of the course. 

A comprehensive recipe booklet is provided as part of the course.  

Entry Requirements

There are no entry requirements for this course.

Duration

Level

Beginner

Choose your start date

No sessions available at this time