This chocolate and confections class has been added at the request of Charlotte Cooks' students to increase their knowledge of these delectable treats. From cacao beans to confections, you will learn how to: crystallize syrup to en-robe ganache, use acetate sheets and poly molds. Techniques to melt, temper, mold and decorate with chocolate will be demonstrated then applied to create an assortment of chocolate and other candy creations: Chocolate Truffles, Bon Bons, hard and soft Caramels, and Pralines.

CKG 8409 - 01
Central Campus
CEUs: 0.70
Contact Hours: 7.0
Synonym: 71845
Tuition: $128.00
Term: Spring 2017 (2/3/2017 2/4/2017)
Format: Classroom/Lab
Class - F 6:00 PM - 9:00 PM in Philip L. Van Every Culinary 210
Class - Sa 10:00 AM - 2:00 PM in Philip L. Van Every Culinary 210
Instructor: Mallow