Artisanal Chocolate Techniques

Course Code: SUGR 5001

Academic Year: 2020-2021

Chocolate is one of the most historically significant and chemically complex ingredients in the world. In this master level course, students will utilize artisanal chocolate techniques and innovative technologies to manufacture high-quality chocolate confections such as truffles, pralines and bonbons. Under the guidance of a Master Chocolatier, students will learn about and apply various pre-crystallization techniques, while also analyzing shelf stability and chemical composition of various chocolates. The final project for this course will be the design and production a multi-element chocolate showpiece.