PBCC 200Chocolate Confections1.5
Of the various mediums used by pastry chefs to express their vision, none is more seductive than chocolate. This comprehensive course takes students beyond the basic techniques and allows them to experience the joy of creativity as they produce and assemble a chocolate showpiece. We teach: Chocolate production, theory, and tempering methods. Dipping and enrobing. Preparation of fondant, truffles, butter crunch, and nougatine; molded, dipped and filled chocolates; and the highlight of this section, showpieces. Advanced methods including piped and framed centers, and isomalt casting.
- Subject
- PBCC
- Credits (min)
- 1.5
- Credits (max)
- 1.5
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu