My task

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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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

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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

• 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

Do you have any questions?