This program covers the Chocolate confection, Jam, Spreads and Marshmellow by Master chef Lim
Chocolate and confection by World Pastry champion
What you’ll learn
- Learn the art of confections by Master chef.
- Learn to make jam by Master chef.
- Learn to make marshmellow by Master chef.
- Learn the art of confections.
Course Content
- Introduction –> 14 lectures • 2hr 12min.
Requirements
Chocolate and confection by World Pastry champion
This program will cover 13 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchen
Almond Lemon Spread – Learn the art of making a perfect almond spread with Lemon to it.
Banana Passion Caramel – A dipped chocolate bar made from caramel flavored ganache. You will learn the science of making a ganche, cutting and dipping.
Chocolate crispy – A confection made with chocolate. Learn the art of cooking it to attain the perfect texture and consistency.
Coconut Caramel spread – Pralines are a category of confections made by caramelizing nuts and sugar and making it into a paste. Learn to make a perfect batch of coriander flavored almond praline, cutting the bon bon and dipping it.
Gummy – Learn how to make gummies, a fruit gum candy with a jelly like texture.
Raspberry Mango Jam– This bon bon combines the flavors or pear and calamansi in pate de fruit with a delicious basil genache to create a unique taste and texture
Hazelnut spread – Learn the art of making a perfect pear and calamansi flavoured pate de fruit.
Lychee Pate de fruits – Milk chocolate, star anise, and raspberry combine to make a spicy and sweet bon bon.
Orange Vanilla Marshmellow – This bon bon with combine the textures of tangy raspberry jelly and white chocolate ganache.
Passion coconut
Peanut Caramel Bar
Raspberry and chocolate Bar
Soft Naugat Chocolate
This program will be a perfect way to understand more about Ganaches, Moulded chocolates, Pralines and confections like gummy and pate de fruits
We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production