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 - 20
Harris Campus
CEUs: 0.70
Contact Hours: 7.0
Synonym: 44699
Tuition: $103.00
Term: Fall 2015 (12/2/2015 12/3/2015)
Format: Classroom/Lab
Class - WTh 6:00 PM - 9:30 PM in Harris 1 Building 1129
Instructor: Fry