Chocolate & Confectionery
Programme
blank.png

Introduction to Chocolate & Confectionery is an extensive course perfect for those wanting to learn a broad range of skills in chocolate by a Le Cordon Bleu Chocolate Expert. Discover the art of tempering and learn both traditional and modern techniques that are essential in the industry. 

This is a 10-day, 60-hour programme designed to teach you the secrets, recipes, and techniques of chocolate under the guidance of Le Cordon Bleu Master Chefs. Chocolate and Confectionery Programme consists of 2 modules.

The Intensive Chocolate & Confectionery Programme Curriculum content

  • Chocolate Theory 
  • From Bean to Chocolate
  • Chocolate Tempering Techniques
  • Methods of Pre-Crystallization
  • Molded and Hand-Dipped Chocolates
  • Cut Pralines
  • Piped Pralines
  • Spraying with Colored Cocoa Butter
  • Using Texture & Transfer Sheets
  • Produce homemade Nougat, Praline, Marzipan and Caramel
  • Pectin Set Jellies – Pate de Fruits
  • Product Shelf – Life 
  • Chocolate Spread & Jams
  • Working with Tempering machines

MODULE 1 (5 Days / 30 hours)

Learn about chocolate theory and create individual moulded and hand-dipped chocolates in our Le Cordon Bleu signature Chocolate & Confectionery Programme Module 1. 

In this class you will make individual chocolates and pralines in an assortment of flavours. 

Under Le Cordon Bleu Istanbul expert tutelage, learn about chocolate theory as well as basic techniques to creating moulded and enrobed chocolates. 

You will take home a selection of your creations to enjoy with your family and friends.

Content of Module 1

  • Tempering chocolate techniques
  • Methods of pre-crystallisation
  • Hand-Moulded and Hand-Dipped chocolates
  • Cut pralines
  • Piped fillings
  • Spreads & Jams
  • Chocolate theory
  • Fat & Water based fillings
  • Exciting flavour combinations and textures
  • Techniques and recipes for home or commercial use

Module 1 (5 Days / 30 hours)

Starting Date: Exact date to be announced
Tuition for International Students: $ 1,500

MODULE 2 (5 Days / 30 hours)

Advance your skills and knowledge in chocolates with our most technical class, Chocolate & Confectionery Programme Module 2. This 5-day intensive course includes a continually changing range of recipes.

Under Le Cordon Bleu Istanbul Instructor Chefs guidance, you will discover the latest trends and techniques in enrobing and moulded chocolates. The course covers a variety of modern ganache fillings, soft nougat, hard caramels, pectin set jellies (pâte de fruits). Discover how to spray cocoa butter colours and the art of laminated fillings. 

Make your own variations of praline and try some of our most creative and unusual flavour combinations! You will also take home a selection of your creations to enjoy with family and friends.

Content of Module 2

  • Tempering chocolate techniques
  • Make your own from Bean to Chocolate
  • Working on and with machines for Moulded and Enrobed chocolates
  • Cut pralines & piped fillings
  • Chocolate bars & tablets
  • Spraying with coloured cocoa butter
  • Using texture & transfer sheets
  • Nougat, caramels and pectin set jellies
  • Shelf Life & Water Activity
  • Exciting flavour combinations and textures
  • Techniques and recipes for home or commercial use

Module 2 (5 Days / 30 hours)

Starting Date: Exact date to be announced
Tuition for International Students: $ 1,500

 

Module 1 + Module 2 (10 Days / 60 hours)

Starting Date: Exact date to be announced
Tuition for International Students: $ 2,750