Pastry chef, graduated from ENSP (Ecole Nationale Supérieure de Pâtisserie) Graduate School of Confectionery
He also went through internships in French schools and pastry shops. For two years he worked as a pastry chef at the CHOCOLATE ACADEMY center Moscow.
Art&Choc. Course about chocolate bonbons (Subtitles)
Author
Vladislav Panchenko
Course/lesson composition
1. Tools and equipment
08:04
Equipment for work with chocolate
00:30
Choosing air compressor
01:40
Choosing spray gun
02:42
Spray gun setting
03:57
Spray gun and air compressor assembling
04:38
Air compressor setting
05:22
Why polycarbonate molds and not silicone?
05:58
Care for polycarbonate molds
06:38
2. Choosing of chocolate and 3 ways of tempering
36:29
Choosing of chocolate and reading of packaging
00:08
Tempering of chocolate with callets
03:56
Tempering of chocolate on marble table
16:27
Tempering of chocolate Bain-marie
28:40
3. Coloring of cocoa butter
20:20
Kinds of mixtures for painting
00:08
Coloring of cocoa butter
02:10
Color checking
16:52
4. 100% vanilla
30:11
Coloring of polycarbonate molds
00:08
Making chocolate shell for "100% Vanilla"
09:05
Vanilla ganache
11:12
Piping of vanilla ganache
20:52
Sealing of the bottom
23:50
Unmolding
28:05
5. Citrus
31:07
Coloring of polycarbonate molds
00:8
Making chocolate shell for “Цитрус”
07:30
Cooking kalamansi jelly
11:35
Filling of chocolate shells
14:32
Mandarin ganache
17:12
Piping of mandarin ganache
22:00
Sealing of the bottom
27:25
Unmolding
29:33
6. Bonbon "Pistachio"
45:46
Coloring of polycarbonate molds
00:08
Pistachio praline cooking
09:02
Cutting of praline
19:01
Making chocolate shell for “Фисташка”
21:09
Pistachio ganache
28:00
Piping of pistachio ganache
32:16
Sealing of the bottom
35:15
Unmolding
40:50
7. Bonbon "Banana-Cookie"
45:09
Coloring of polycarbonate molds
00:08
Making chocolate shell for "Banana-Cookie"
04:33
Sable Breton cooking
12:00
Grinding of Sable Breton
19:47
Banana jelly
22:07
Piping of banana jelly
27:40
Praline with Sable Breton
30:45
Piping of praline
35:35
Sealing of the bottom
39:32
Final decorating
40:42
8. Bonbon "Peanut-Caramel"
56:11
Coloring of polycarbonate molds
00:08
Making chocolate shell for "Арахис-Карамель"
12:29
Vanilla caramel cooking
16:10
Piping of vanilla caramel
29:43
Peanut praline
32:15
Piping of “Peanut praline” filling
46:45
Sealing of the bottom
49:48
Unmolding
53:22
9. Bonbon "Vanilla caramel"
54:02
Coloring of polycarbonate molds
00:08
Making chocolate shell for "Vanilla caramel"
24:40
Cooking of vanilla caramel
32:18
Piping of the filling
45:50
Sealing of the bottom
48:32
Unmolding
50:58
10. Bonbon "Passion fruit-Milk chocolate"
25:51
Coloring of polycarbonate molds
00:08
Making chocolate shell for "Passion fruit-Milk chocolate"
08:22
Filling “Passion fruit caramel”
10:07
Piping of the filling
22:15
Sealing of the bottom
23:01
Unmolding
24:20
11. Bonbon "Lime caramel"
27:40
Coloring of polycarbonate molds
00:08
Making chocolate shell for "Lime caramel"
09:40
“Lime caramel” filling
11:30
Piping of the filling
21:30
Sealing of the bottom
24:48
Unmolding
25:58
12. “Rum truffles"
25:23
Ganache making
00:08
Piping of the ganache
06:05
Rolling of truffles
11:07
Glazing of truffles
12:40
Decorating with cocoa powder
16:36
Decorating with feuilletine
22:04
Description
The сourse «Art & Choc» dedicated to molded bonbons and work with chocolate. Under the guidance of Vladislav Panchenko - Chocolate Academy Moscow - you will discover whole process of creating chocolate bonbons: from making design on polycarbonates molds to sealing your bonbons.
Moreover, you will learn:
The course is suitable for those who are just starting their work with chocolate, and also for those who wants to diversify their assortment of molded chocolate bonbons and learn new techniques of painting polycarbonate molds. 8 fillings, 8 designs and 6 weeks under guidance of one of the best chocolatier in Russia.
Moreover, you will learn:
- how to "read" the packaging of chocolate
- which equipment you need for work
- how to choose spray gun and air compressor
- how to mix cocoa butter with colorings to get right color
- how to get perfect shine of your bonbon
- how to care for polycarbonate molds
- how to temper your chocolate
- how to create different designs with cocoa butter
- how to cook right fillings for bonbons
- how to store chocolate bonbons and which working conditions you need to follow to work with chocolate
The course is suitable for those who are just starting their work with chocolate, and also for those who wants to diversify their assortment of molded chocolate bonbons and learn new techniques of painting polycarbonate molds. 8 fillings, 8 designs and 6 weeks under guidance of one of the best chocolatier in Russia.
What says our students
Thank you for this clearly course
Super cour, on progresse vraiment si on suis les conseil
Курс отличный! Все разъясняется доступным языком, даже для меня, как для новичка в этом деле, все было понятно. Если возникают вопросы, куратор всегда подробно ответит. Единственное, в списке необходимого перечислены не все ингредиенты, которые используются в уроках. Хорошо, когда живёшь в большом городе и можно это все купить в магазине (пюре маракуйи, например), а когда живёшь в отдалённом регионе, нужно заказывать и ждать. Ну это не столько минус, сколько замечание. А в целом, курс отличный! Рекомендую всем! Как новичкам, так и уже профессионалам, которые хотят разнообразить линейку начинок, например:)
The certificate of completion the course
To receive a certificate, students must complete all tasks of the course and send photos of products to his curator
What is necessary
Inventory
- Polycarbonate molds
- Spatula
- Scales
- Thermometer
- Pastry triangle scraper
- Heat gun
- Blender with emulsion blades
- Spray gun
- Air compressor
Ingredients
- Chocolate
- Cocoa butter
- Fat soluble colorings
- Sugar
- Peanut
- Pistachio paste
Art&Choc. Course about chocolate bonbons (Subtitles)
- Duration: 06:46:13
- Level: Medium
Present this course?