Online course Path of Chocolatier | All secrets of chocolate in one online course

For beginners with no experience of work with chocolate, this course is designed so that you will grow from a beginner to a professional chocolatier. Basing on my detailed theory you will be familiar with chocolate at a professional level understanding the role of each ingredient: how it works, why it's presented in the product and what are its functions.

The Path of a Professional Chocolatier

During this course you will learn to not only work with chocolate, but also feel and understand it. You will learn to make calculations of recipes and combine flavors. The main things are your desire and practice. If you travel this path of chocolatier with me, you will have the edge over most of other confectioners. After you complete the course you can open your own chocolate boutique.

The course program: All secrets of chocolate from A to Z

Register for the course and learn to work with chocolate like a professional chocolatier. There are 30 video lessons that will be available for you during the course:

• You will learn about the equipment and ingredients that you will need during the course.
• Production, varieties, differences, storage conditions and much more information.
• You will know everything about the nature of chocolate, its composition and behavior in certain conditions.
• What is tempering and why is it needed? We will examine chocolate in great detail.
• How to wash moulds and what kind of detergents you can use.
• We will learn to cool chocolate figures and chocolate in general.
• Features of hollow chocolate figures: what kind of chocolate works best and how to use the chocolate that hardly fulfills this objective.
• We will analyze each ingredient of chocolate and fillings including its composition, functions and area of responsibility.
• We will study the types of fillings and their possible composition, as well as a perfect recipe for ganache step by step.
• We will learn to calculate the expiration dates.

Advanced Techniques and Garnish

• New technique of truffle garnish + coloring with gold.
• Color powders for chocolate and cocoa butter: which of them, how and why.
• 2 ways of the cocoa butter tempering and coloring of chocolate and polycarbonate forms with cocoa butter.
• Manual glazing of bonbons and enrobed chocolate: 2-layer bonbons + chocolate transfer sheets.
• Making of chocolate transfer sheets and plastic (modelling) chocolate and how to shape a rose using it + coloring.
• Authentic panned candies with caramelized nuts and additional textures.
• Large moulded chocolates with multilayer filling and coloring in the form of a giraffe.
• Chocolates with an absolutely liquid center presented by liquor.
• Simple chocolate garnish: spheres, curls, hearts, borders for cakes and mini tarts.
• An unusual, but simple garnish technique that you can use as a basis to make dozens of other chocolate figures.
• Popular massive garnish for biscuits and entremets.

About the Pastry chef

Egor is the Founder of the Egor.team baking and pastry school and Author of the popular @egor.team Instagram blog with more than 200 thousand subscribers. He spent 400 hours learning the art of confectionery from world-class professionals including Hans Ovando, Jordi Bordas, Emmanuel Hamon, etc. He also studied and continues to study online from top world chefs including Karim Bourgi, Amaury guichon, Guillaume Mobilleau, and Quentin Bailly. Egor studied, practiced and experimented for thousands of hours on his own and now he's ready to share his experience with you. Due to his love to chemistry and mathematics in confectionery he helps you not only to study according to recipes, but also to understand the process of confectionery-making. As Egor is founder of his own food production facility with an area of 700 m 2, he knows what to do with the knowledge you've obtained and will be pleased to tell you what to do after the training is completed.

JOIN NOW and reach your potential in the chocolate art.