Chocolate And Confectionary By World Pastry Champion

[LeeAndro]

Last updated 10/2021MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 4.45 GB | Duration: 3h 34m

Chocolate Making by APCA Malaysia- An International Pastry & Culinary School

What you'll learn
Learn Chocolate and Confection by World Pastry Champion
Learn advance moulded chocolate
Learn confections from world Pastry champion
Learn Advance Ganaches from master chef
Requirements
No pre requirement for this program
Description
Chocolate and confection by World Pastry championThis program will cover 10 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchenApricot Passion Pate de fruits - Pate de fruit literally translates to fruit paste.​

Learn the art of making a perfect apricot and passion fruit pate de fruit.Caramel Ganache - A dipped chocolate bar made from caramel flavoured ganache. You will learn the science of making a ganche, cutting and dipping.Cassis Caramel - A confection made with blackcurrant puree and cream. Learn the art of cooking it to attain the perfect texture and consistency.Coriander Praline - Pralines are a category of confections made by caramalising nuts and sugar and making it into a paste. Learn to make a perfect batch of coriander flavoured almond praline, cutting the bon bon and dipping it.Exotic Caramel - This molded bon bon combines a caramel flavored ganache with an exotic filling of mango, passion fruit, and coconut.Gummy - Learn how to make gummies, a fruit gum candy with a jelly like texture.Pear and Basil Moulded Bon Bon- 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 texturePear and Calamansi Pate de Fruits - Learn the art of making a perfect pear and calamansi flavoured pate de fruit.Raspberry and Start Anise Ganache - Milk chocolate, star anise, and raspberry combine to make a spicy and sweet bon bon.Raspberry Bon Bon - This bon bon with combine the textures of tangy raspberry jelly and white chocolate ganache.This program will be a perfect way to understand more about Ganaches, Moulded chocolates, Pralines and confections like gummy and pate de dfruitsWe hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Apricot Passion Pate de Fruit

Lecture 3 Caramel Ganache

Lecture 4 Cassis Caramel

Lecture 5 Coriander Praline

Lecture 6 Exotic Caramel

Lecture 7 Gummy

Lecture 8 Pear & Calamansi Pate de Fruit

Lecture 9 Pear & Basil Moulded Bon Bon

Lecture 10 Raspberry Bon Bon

Lecture 11 Raspberry Star Anise Ganache

This program covers various techniques and skill need to make different Ganaches, Moulded Chocolate, Pate de fruits and gummies e

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