Learning Objective: Develop recipes, production techniques and decorations
For this assignment, you will develop 3 different bonbons/confections that show your experimentation with the basic recipe techniques.
Learning Objective: Develop recipes, production techniques and decorations
For this assignment, you will develop 2 different bonbons/confections that show your experimentation with the basic recipe techniques.
"My Ideas come from within. Its rare I get an idea from tasting something, but rather from conversations, emotions, reading, meeting. I write my ideas down in diagram form first, then recipes . I have what I call a scenario of taste - I imagine this in a sequence as you bite into the cake - what happens first, what happens second, what may provide a surprise in the middle. And because only taste matters, I avoid embelishments that bring no contributions to the flavors, nor add anything to the combinations." Pierre Herme as told to Food Arts Magazine
This module introduces you to the making of chocolates or bonbons (as the European's call them). Your goal is to become proficient in working with chocolate (including chocolate enrobing, dipping, decorating and molding) in order to produce a consistent product each and every time.
第一章 (1) 第二章 Product Knowledge (4) 第三章 Introduction (1) 第四章 Introduction (1) 第五章 Introduction (1) 第六章 Continuing Education and Graduating from the Program (1)
