Great Chocolate Course
Start - November 07
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Format - video lessons + live chat support
Duration - 9 weeks. 18+ hours
My task
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Who is our course for?
Beginner confectioners
Practicing and professional confectioners
Business owners
Expanding the range of products, the recipe base, mastering the art of creating real author's confectionery masterpieces, highlighting its competitiveness in the market.
For those who love their job, make money on it and are ready to move to a new stage of development in the confectionery business. And also for those who have not mastered the fundamental base.
If you have a great desire to learn, but you are convinced that there is no ability to create delicious desserts for this, do not worry! I can teach you everything even if you are just taking your first steps in the confectionery business.
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What you are getting
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Original Certificate of successful completion of the course, which we will send by email
You get access to your personal account, which will contain everything: video tutorials, materials, assignments, support, PDF instructions, recipes, and we will help you figure it out if any difficulties arise.
Personal account
Module 1 Moulded chocolates
Module 2. Glazed sweets
Module 3. Truffles
Module 4. Chocolate bars
Module 5. Nougat
Module 6 Confesri
Step-by-step video lessons (theory + practice) of 6 modules:
You complete clear and simple tasks after watching the video to consolidate your skills and attach the results to your personal account.
Hometasks
Throughout the entire period of study
curatorial support
Andrey Kanakin
Achievements
— a famous chocolatier all over the world, winner and prize-winner of many competitions in Russia and abroad
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Bronze medalist of the European semi-final in the international competition in Paris "Coupe du monde de la Pâtisserie 2020"
Where did I study and practice?

– School “Lenôtre”,
– ENSP School,
— School «BELLUET CONSEIL»,
— Chocolate Academy,
- School of caramel Stephane Klein,
– Course by Stéphane Leroux MOF2004 “Chocolate Composition”,
– Course by Guillaume Mabilleau MOF2011 “Contemporaryнные торты и пирожные»
Gold medalist of the Russian competition "WORLD CHOCOLATE MASTERS 2015"
Silver medalist of the competition "Moscow Confectioner 2014"
Winner of "World Chocolate Masters 2015" in category "Or Noir"
Silver medalist of the Russian competition "WORLD CHOCOLATE MASTERS 2013"
General experience in the profession
19 years

More than 3 thousand pastry chefs have been trained by Andrey offline and online throughout Russia and the world
Learning process
You do your homework and upload the result for review
Homework
After checking homework, access is given to the lessons of the new week and so on..
Checking homework
At the end of the training, you will receive a paper CERTIFICATE confirming the successful completion of the "Great Chocolate Course"
(will be send by mail)
Certificate
New lessons open up for you every week. You watch, study, ask questions to the curator
Lessons
Benefits of online learning
Optimal cost
You do not need to spend money on travel, tickets, hotel and meals.

Get more knowledge, on more favorable terms, wherever you are.
Access to materials
Access to materials
Support from the boss
Learning the material "Step by step"
Learn where it suits you
The concentration of knowledge without useless stuff
Unlike offline learning, the chef is always there!

Review the lessons at any time convenient for you and ask questions.
You no longer need to make partial video notes on your phone so as not to miss or lose anything. Just rewind the video to the right place and fix the information again.
I seem to be doing everything right, but the result is not the same ...

The chef left, and I remembered (s) that I didn’t ask (s) how to do ...
We have built the structure in such a way that all material is structured and follows each other, step by step..
How long have you dreamed of getting to a master class with Andrey Kanakin? Now lockdowns, borders, remoteness of cities are no longer a hindrance. The chef will be with you for at least 2.5 months!
54 recipes
6 rich modules on their topic
18 hours of video + PDF recipes.
Content and schedule
* below you can switch between modules and their content
MODULE №1 "CASE CANDIES"

15 recipes
of case candies
MODULE №2 "CUT CANDIES"

8 recipes
of cut sweets
MODULE №3
"TRUFFLES"

6 truffle
recipes
MODULE №4 "CHOCOLATE BAR"

6 bar
recipes
MODULE №5
"NUGA"

7 nougat
recipes
MODULE №6 "CONFEZRI"

12 confezri
recipes
Stages
Theoretical part
Let's study
Required inventory
Required Ingredients:
Photo gallery
Stages
Let's study
Required inventory
Required Ingredients
Photo gallery
Stages
Let's study
Required inventory
Required Ingredients
Photo gallery
Stages
Let's study
Required inventory
Required Ingredients
Photo gallery
Stages
Let's study
Required inventory
Required Ingredients
Photo gallery
Stages
Let's study
Required inventory
Required Ingredients
Photo gallery
Week 1
• Monday - the fundamental theoretical part and 5 recipes for candy canes are opened!

Practical recipes for candy canes
• Cherry in cognac
• Cranberry ruby
• Blackberry tea
• Mandarin yogurt
• Raspberry balsamic

Friday - homework submission (upload 2 reporting recipes with selfies)
Saturday, Sunday - checking homework
Week 2
• Monday - the following 5 candy cane recipes are unlocked

Practical recipes for candy canes

• Pear-yuzu-matcha
• Caramel hazelnut
• Vanilla creme brulee
• Maple Pecan
• Banana espresso

• Friday - homework submission (upload 2 reporting recipes with selfies)
• Saturday, Sunday - checking homework
Week 3
• Monday - the remaining 5 candy cane recipes are unlocked. Total 15 recipes!

Practical Candy Recipes

• Raspberry Lychee
• Mango Marking Coconut
• Key lime pie
• Sea buckthorn cinnamon
• Fig red wine

• Friday - homework submission (upload 2 reporting recipes with selfies)
• Saturday, Sunday - checking homework
4 week
• Monday - the theoretical part and 4 cut candy recipes are opened!

Practical Sliced Candy Recipes

• Mango-Passionfruit-caramel
• Cherry-amaretto-almond
• Raspberry pistachio
• Peach yogurt

Friday - homework submission (upload 2 reporting recipes with selfies)
• Saturday, Sunday - checking homework
5 week
• Monday - the remaining 4 cut candy recipes are unlocked. Total 8 recipes!

Practical Sliced Candy Recipes

• Banana pecan
• Orange-coriander
• Rosher
• Raspberry-orange-hazelnut

• Friday - homework submission (upload 2 reporting recipes with selfies)
• Saturday, Sunday - checking homework
6 week
• Monday open theoretical part and 6 truffle recipes!

Practical truffle recipes

• Coconut-Passionfruit
• Raspberry
• Rosemary - Lemon
• Rum Raisins
• Cranberry Amaretto Orange
• Coffee Baileys

• Friday - homework submission (upload 3 reporting recipes with selfies)
• Saturday, Sunday - checking homework
7 week
• Monday open theoretical part and 6 recipes for chocolate bars!

Practical bar recipes

• Mars
• Snickers
• Picnic
• Bounty Almond
• Orange Twix
• Kit-Kat

• Friday - homework submission (upload 2 reporting recipes with selfies)
• Saturday, Sunday - checking homework
8 week
• Monday open theoretical part and 7 nougat recipes!

Practical Nougat Recipes

• Fig-Apple-Walnut
• Raspberry Pistachio
• Pistachio Apricot
• Coffee Caramel
• Mango-Passionfruit
• Raisin-Dark Chocolate
• Nuts-White Chocolate

Friday - homework submission (upload 3 reporting recipes with selfies)
• Saturday, Sunday - checking homework
9 week
• Monday - the theoretical part and 12 recipes of a large assortment are opened

Practical Confezri Recipes

• Nugatin "Almond - sesame"
• Rocks "Cranberry - Almond"
• Toffee "Vanilla"
• Toffee "Raspberry-passion fruit"
• Toffee "Hazelnut"
• Marshmallow "Raspberry - chocolate"
• Souffle "Vanilla - caramel"
• Roll "Mango - vanilla"
• Candied grapefruit
• Hazelnut paste
• Coconut paste
• Salted caramel

• Friday - homework submission (upload 3 reporting recipes with selfies)
• Saturday, Sunday - checking homework
• Theoretical material about sugars and ingredients in ganache
• Theoretical material on the composition of ganache and the ratio of ingredients in it
• Analysis of used products into components
• The principle and sequence of creating your own recipes
• Recipe calculation in percentage
• What will we face if our miscalculations are not correct or ganache is made "by eye"
• Chocolate tempering
• Temperature conditions for chocolate and for the room
• Chocolate tempering method and why it is so important to us
• Analysis of common mistakes
• Also during the live broadcasts, we will talk and analyze such nuances as: storage of finished products, temperature conditions, humidity and why it is so important, the concept of water activity, what it is and what it affects
! Theoretical part
• Step by step preparation of 15 candy cane recipes
• Inventory selection
• Compressor use
• Setting up the airbrush and spray gun, operating modes
• Working with forms, temperatures, storage, maintenance, what they don't talk about
• The use of dyes and kandurins, the choice of color and binding to taste
• Use of additional tools (tricks, nuances)
• Coloring forms and drawing in different ways
• Analysis of the preparation, storage and use of paints
• Analysis of common mistakes
• Pouring the body, the fluidity of the chocolate
• Methods of making ganache "hot" or "cold", which is better and which method to use for you
• Various filling methods (caramel, jelly, praline, gianduia, fudge)
• Stabilization of ganache and fillings
• Knockout
• Storage of finished products
(discussed during live broadcasts with students)
1 Let's study:
• Step-by-step preparation of 8 cut candy recipes
• Selection of inventory
• Fundamentals of making sliced ​​sweets
• Subtleties and life hacks for molding ganache
• What is better to use when molding ganache and various fillings
• What is a template and why do we need it
• What is better to use for cutting ganache
• What you should pay attention to for the perfect result
• Why ganache does not stabilize even after a while
• Why ganache is dense or crumbles like sand
• Usage and compatibility of various fillings and textures
• How to glaze sweets correctly
• Various techniques for giving design
2 Let's study:
• Step by step preparation of 6 truffle recipes
• Selection of inventory
• Fundamental values for the right ganache
• Why it is strictly forbidden to use a freezer when preparing truffles
• Why does the truffle body crack?
• What is important to consider when making this type of candy
• ganache molding techniques, jigging, molding
• ganache stabilization and glazing
• why ganache is soft, melts in hands, it is impossible to work with it
3 Let's study:
• Step by step preparation of 6 recipes for chocolate bars
• We have already worked with sweets and we can go further, we will analyze different textures and combinations
• Prepare toffee, nougat and more
• Methods for shaping and cutting fillings
• We will prepare well-known bars in a more interesting, and most importantly, natural version
4 Let's study:
• Step by step preparation of 7 nougat recipes
• Get to know this product as much as possible
• Let's cook different variations of nougat
• We will prepare classic nougat, make nougat on fruit puree and even puff with caramel
• Let's talk about storage
• We will analyze packaging options
• Consider all the nuances of cooking and all common mistakes
5 Let's study:
• In this module you will find a wide range of products (12 recipes) that will allow you to expand your range of products (nugatin, rocks, toffees, marshmallows, soufflés, rolls, candied fruits, pastes)
• Various preparation and use techniques
• We will also analyze all the mistakes, such as: why candied fruit does not work, why marshmallows are like rubber, we will analyze all this and much more in this module
• We will discuss the storage and further use of all products
• It will be a wonderful, and most importantly, tasty completion of the course
6 Let's study:
• Spray gun or airbrush
• Brushes, sponges
• Polycarbonate molds
• Putty knife
• Palette
• Contact thermometer
• Thermometer without contact
1 Required inventory:
• Plastic bowls
• Silicone paddles
• Pastry bags
• Corolla
• Utensils for making fillings
• Submersible blender
• Microwave
• Putty knife
• Palette
• Contact thermometer
• Thermometer without contact
• Plastic bowls
• Silicone paddles
• Corolla
2 Required inventory:
• Utensils for making fillings
• Submersible blender
• Microwave
• Plexiglas or metal frames
• Silicone mat
• Plastic ruler
• Glazing fork
• Putty knife
• Palette
• Contact thermometer
• Thermometer without contact
• Plastic bowls
• Silicone paddles
• Corolla
3 Required inventory:
• Utensils for making fillings
• Submersible blender
• Microwave
• Pastry bag with nozzle 8-10 mm
• Fork for glaze truffle
• Planetary mixer
• Putty knife
• Palette
• Contact thermometer
• Thermometer without contact
• Plastic bowls
• Silicone paddles
• Corolla
• Utensils for making fillings
4 Required inventory:
• Submersible blender
• Microwave
• Plexiglas or metal frames
• Silicone mat
• Plastic ruler
• Glazing fork
• Planetary mixer
• Putty knife
• Palette
• Contact thermometer
• Thermometer without contact
• Plastic bowls
• Silicone paddles
• Corolla
5 Required inventory:
• Utensils for cooking
• Submersible blender
• Microwave
• Plexiglas or metal frames
• Silicone mat
• Plastic ruler
• Planetary mixer
• Putty knife
• Palette
• Contact thermometer
• Thermometer without contact
• Plastic bowls
• Silicone paddles
• Corolla
6 Required inventory:
• Utensils for cooking
• Submersible blender
• Microwave
• Plexiglas or metal frames
• Silicone mat
• Planetary mixer
• Pastry bags with nozzles
• Dark chocolate, milk, white, caramel, Ruby
• Cream 33%
• Butter 82.5%
• Fruit puree (cranberry, blackberry, tangerine, raspberry, pear, yuzu, banana, passion fruit, lychee, coconut, lime, sea buckthorn, fig)
• Sugar
• Glucose syrup
• Trimolin
• Dextrose
1 Required Ingredients:
• Coffee beans
• Yoghurt liqueur
• Lychee liqueur
• Sesame
• Hazelnut and almond pralines
• Cinnamon
• Red wine
• Cognac
• Candied cherries
• Food colorings and kandurin
• Cocoa oil
• Sorbitol
• Pectin NH
• Blackberry tea
• Matcha tea
• Yogurt
• Balsamic cream
• Hazelnut
• Wafer crumb
• Vanilla in pods
• Maple syrup
• Ground coffee
• Dark chocolate, milk, white, caramel
• Cream 33%
• Butter 82.5%
• Fruit puree (mango, yuzu, raspberry, cherry, peach, orange, banana, passion fruit, lychee, coconut, lime, sea buckthorn, fig)
• Sugar
• Glucose syrup
• Trimolin
• Dextrose
2 Required Ingredients:
• Hazelnut praline
• Pecan praline
• Coriander
• Sesame
• Almond flour
• Bitter almond flavor
• Wafer crumb
• Cocoa oil
• Kandurin
• Sorbitol
• Apple pectin
• Amaretto
• Peach liqueur
• Cointreau
• Green pistachios
• Yogurt
• Pecan
• Orange peel
• Lime peel
• Almond praline
• Dark chocolate, milk, white, caramel
• Cream 33%
• Butter 82.5%
• Fruit puree (raspberry, passion fruit, coconut)
• Sugar
• Glucose syrup
• Trimolin
• Dextrose
• Sorbitol
• Rosemary
3 Required Ingredients:
• Lemon
• Rum
• Raisin
• Dried apricots
• Cocoa powder
• Dried cranberries
• Amaretto
• Coffee beans
• Baileys
• Coconut
• Dark, milk, white chocolate
• Cream 33%
• Butter 82.5%
• coconut puree
• Sugar
• Glucose syrup
• Trimolin
• Dextrose
• Sorbitol
• Green pistachios
4 Required Ingredients:
• Pecan
• Hazelnut
• Almond
• Orange peel
• Almond praline
• Hazelnut praline
• Pecan praline
• Coriander
• Wafer crumb
• Cocoa oil
• Dark, milk, white chocolate
• Cream 33%
• Butter 82.5%
• coconut puree
• Sugar
• Glucose syrup
• Trimolin
• Dextrose
• Sorbitol
• Green pistachios
• Pecan
• Hazelnut
5 Required Ingredients:
• Almond
• Orange peel
• Almond praline
• Hazelnut praline
• Pecan praline
• Coriander
• Wafer crumb
• Cocoa oil
• Protein
• Albumin
• Honey
• Berry sublimates
• Dark, milk, white chocolate
• Cream 33%
• Butter 82.5%
• Fruit puree
• Sugar
• Glucose syrup
• Trimolin
• Dextrose
• Sorbitol
• Green pistachios
• Pecan
• Hazelnut
• Almond
• Sesame
6 Required Ingredients:
• Almond petals
• Gelatin
• Oranges
• Apple pectin
• Orange peel
• Almond praline
• Hazelnut praline
• Pecan praline
• Coriander
• Wafer crumb
• Cocoa oil
• Protein
• Berry sublimates
Certificate
Certificate
One of the most pleasant moments is the presentation of a paper personal certificate, signed by Andrey Kanakin
One Fact of its presence already opens the door for you in the professional activity of a chocolatier
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Days
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Seconds
Fast start
PARTICIPATION FORMAT
Professional
Duration of training 9 weeks
Duration of training 9 weeks
Access to video lessons - 1 year
Access to video lessons - forever
Practical homework with a check from the course curators

Paper certificate of course completion
(will send by mail)

Curator support in your personal account on any issues

700€
1200€
Practical homework with a check from the course curators

Paper certificate of course completion
(will send by mail)

Curator support in your personal account on any issues
08 : 10 : 52 : 47
Days
Hours
Min
Sec
Before the start left:
Stream starts on November 07
i
Friends, since we work and are located in Russia, due to regional restrictions, we accept payments in our national currency in rubles. Therefore, on the payment page, you will see the cost of a lesson, depending on the euro exchange rate on the day of payment of 45 000 RUB or 75,000 RUB for a set of lessons. The payment process is absolutely the same for everyone, since the conversion from your currency to rubles is made by the issuing bank. Before registering, you can contact your bank's support service to find out the exact exchange rate, or you can simply convert rubles to the currency of your card using MoneyExchangeRate.org or any similar website. We have several payment methods. Immediately after payment, you will receive access to your own account by email.
FAQ
What are the lessons?
You will have access to your personal account with training lessons, these are:
– Video lessons with the theoretical part of fundamental knowledge;
- Step-by-step video tutorials of recipes at each stage of their preparation from A to Z;
- PDF - recipes and the necessary materials;
— Live, group (individual) online meetings with Andrey Kanakin, where you can ask any question and get an answer. No question will go unnoticed. A group meeting is held at the end of each training module. Total 6 modules = 6 meetings.
Is the course suitable for me if I have not prepared pastry?
Oh sure!

My motto is not to sell, but to educate! And also save your time! Therefore, by mastering fundamental knowledge, you will immediately take the right path, which leads to the right result.

After completing the course, your world will no longer be the same.
Andrey Kanakin will teach you not just to follow the recipe, but to think like professional confectioners.

At the end of the course, you will be able to independently develop new tastes and surprise your loved ones, or perhaps start a professional career!
What equipment inventory will I need?
For each training block, we have provided a list of equipment (see the schedule section).
And if there is no inventory?
If you do not have the necessary equipment, then of course you need to take care of acquiring it.
How do I know what ingredients I need?
For each training module, we have provided a list of ingredients (see the timetable section).
Is homework required during the course?
Yes, absolutely, and nothing else.

After all, my task is to teach you, not to sell. If you are determined and obsessed with the intention to learn and become a real pastry chef, then it will not be difficult for you to attach your results to move on to the next stage.

And, if you are just looking for recipes, then, alas, this is not for us.
How much time do I have to do homework?
Every Monday a new stage opens, and on the same Friday you need to upload 2-3 reporting recipes with a selfie (well, we are interested in who is studying with us)

In my experience, this is the optimal load, taking into account any other cases.
What if I can't complete the course within the allotted time?
Access to lessons opens immediately on the day the stream starts and will be available for tariffs:
- ("Quick start", "Professional") within 1 year,
- for "Premium" - indefinitely.
What if there is a difference in time zones?
All lessons are available for recording. The opening of the stages is focused on the time zone of Moscow UTC +3 (GMT +3).
Therefore, in order not to miss a group broadcast - or an individual consultation, focus on the Moscow time zone UTC +3 (GMT +3).
How long can I ask for help from the boss?
You will be able to contact the tutor at any time during the course and within 2 (two) months after the end of the course.
We will constantly update the database of frequently asked questions and publish answers to them for your convenience.
Is there a course certificate issued?
Upon successful completion of all homework assignments, upon completion of training, the original certificate signed by the chef will be sent to you by Russian Post
Do you have any questions?
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