The above badge celebrates
our graduates accomplishments as chocolatiers or chocolate makers. It certifies that
they have an in-depth understanding and experience in the
following areas:
The history of chocolate as well as
modern cacao cultivation and processing practices. Our graduates
understand and appreciate the flavor differences caused by environmental
and regional differences.
Major chocolate suppliers
and product differentiation based on the selection of raw product
and processing practices. Our graduates understand the industry
and where to source the appropriate ingredient for a particular application.
The chemistry of chocolate
and what determines its flavor and texture. Like fine wine connoisseurs,
our graduates can identify the different flavor nuances in each
chocolate.
Chocolate recipe development techniques with
special emphasis on the balance: between sweet and bitter, smooth and textured. Our graduates
know that recipe development for both chocolate and confections is an art and a science.
And also for our Chocolatier Graduates:
Chocolate making skills and
techniques including tempering, enrobing, decorating and molding.
Our graduates are familiar with the production process and the
equipment that supports it.
Traditional chocolate centers:
Caramel (Butterscotch), Croquant (Brittle or Toffee), Fondant
(Cream), Fudge, Ganache (Truffle), Gianduja, Marzipan, Nougat
(Montélimar, Turrón or Torrone) and Praline. Our graduates work
with a number of recipes to find the perfect one for a signature
chocolate.
And also for our Chocolate Maker Graduates:
Cocoa bean sourcing based on the importance of: understanding cocoa bean origin, sourcing consistent suppliers, understanding de-facto organic and free trade issues, ensuring quality and traceability.
Chocolate making skills and
techniques used to transform cocoa beans into a perfect chocolate from their own point of view.
Our graduates are familiar with the manufacturing process and the
equipment that supports it.
