ADVANCE CONFECTIONERY AND CHOCOLATIERE pratical

Objectives: After successful completion of this semester, students will be

able to cook sugar to its different stages, different confections made out of
cooked sugar, Handle chocolate and prepare different products out of it,
different types of chocolate garnishes and decorations.

Unit-1: Stages in sugar cooking and types of sugars basic confection

items:
Sugar Syrup (Single String, Double Siring), Soft ball, Hard ball, Soft Crack,
Hard Crack, Caramel, Fudge, Caramels, Rock sugar, blown sugar, Pastilage,
Moulding sugar, pulled sugar, Poured sugar

Unit-2: Preparing basic confection items:

Fudge, Caramels, Toffees, Pralines, Spun sugar, Zue Zubes, Marzipan,
Nougat, Preserves, Lozanges, Friandises, Marshmallows, Italian meringue,
Gum paste.

Unit-3: Couverture and Cocoa butter:

Melting the curvature, Tempering the chocolate, two methods tempering,
Molding simple chocolate, Chocolate bonbons, Rock chocolate, Dipping fresh
fruit, Chocolate covered fruit and candies Chocolate piped from pastry bag,
Praline filled chocolates, Chocolate fountain.

Unit-4: Preparing the chocolate hearts:

Creamy centers, Fondant fillings, Caramel fillings, Fudge fillings, Chocolates
with liquid, centers, Liqueur chocolates, Hard and crunchy centers, Nut and
nut mixture fillings, Canola, Marzipan, Ganache and truffle, Shaped and cut
fillings

Unit-5: Using chocolate:

Forming cigarettes, Chocolate shavings, Chocolate cutouts, Raised
chocolate, decorations using paper cone, Dipping Candies in chocolate,
Lining sheet moulds, Classic techniques for molding chocolate, Specialized
Molding, chocolate laced eggs, Using pastry bag to mould, Molding large
figures, Preparing chocolate cups for filling, building large chocolate pieces,
using chocolate spray gun for decorations, decorating fruits with chocolate,
individual large candies.

SUGGESTED REFERENCE BOOKS

1. Professional baking (seventh edition) by Wayne Gisslen, John Wiley &

Sons Inc. ,2016
2. The True History of Chocloate by Sophie Dobzhansky Coe, Thames &
Hudson
Publications, 2013
3. Making Chocolate: From Bean to Bar to S’more by Dandelion Chocolate,
Clarkson Potter Publisher, 2017
4. The Science of Sugar Confectionery by William P. Edwards, Royal Society
of Chemistry Publications, 2000
5. Chocolates & Confections: Formula, Theory & Technique for the Artisan
Confectioners by Peter G. Greweling & The Culinary Institute of America,
Wiley Publications, 2007