Art&Choc. Course about chocolate bonbons (Subtitles)

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:
  • 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.
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
1. Tools and equipment
07:43
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
35:00
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
19:29
Kinds of mixtures for painting
00:08
Coloring of cocoa butter
02:10
Color checking
16:52
4. 100% vanilla
28:57
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
29:52
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
22:36
Sealing of the bottom
27:25
Unmolding
29:33
6. Bonbon "Pistachio"
43:55
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"
43:19
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"
53:55
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"
51:54
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"
24:47
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"
26:32
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
2448
Unmolding
25:58
12. “Rum truffles"
24:20
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
Each student who completed and sent photos of all tasks will be issued
A certificate
A certificate
* a frame is not included
Лейла
Шоколатье
Спасибо за курс, всё подробно и доступно, попробовала много новых начинок, узнала несколько тонкостей, о которых раньше даже не задумывалась. Много интересных способов окрашивания. В кратчайшие сроки служба поддержки ответила на вопрос.
Тамара
Я только на старте своего обучения. Осваиваю первые 2 занятия. Подача материала хорошая, доступная и понятная. Многие вопросы нашли свои ответы на уроках. Какие-то вопросы возникают в процессе практической отработки материала, но здесь важно, что преподаватель всегда находит время ответить на них развёрнуто и понятно.
Уделяется большое внимание инвентарю, что для меня, новичка в кондитерском деле- очень ценно! Я теперь знаю, как важно иметь хороший термометр, качественную силиконовую лопатку или весы)
А ещё, мне хочется побыстрее продолжить учиться дальше!)) А это говорит о том, что для меня структура занятий оптимальная: мне не скучно, нет занудности и пустых повторений ( есть только грамотные акценты на важные моменты, знания даются не поверхностные, а именно подробные с разработкой возможных ошибок.

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730BYN
€301
₽22900
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