HC132 — Chocolate Confections
HC 132 - Chocolate Confections HC 132 - Chocolate Confections A course designed to introduce students to the comprehensive scope of chocolate preparation. Emphasis will be on tempering, molding, sculpting, and preparing chocolate desserts. The student will learn the fundamentals of the science of chocolate, moving on to tempering, where they practice hand tempering high-grade chocolate coverture. Students learn to produce a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles. Course