About Course
Learn the art of chocolate making from the comfort of your home! In this fun and beginner-friendly course, you’ll discover how to make delicious chocolate bars.
What you'll learn
- How to make smooth, glossy chocolate bars at home
- Techniques for creating truffles and ganache fillings
- Simple chocolate gift ideas and packaging tips
- Safe handling and storage of chocolate
- Basic flavor experimentation and inclusions (nuts, fruits, spices)
Course Content
- Welcome: The History & Magic of CacaoPreview
- Types of Chocolate (Dark, Milk, White, Ruby)Preview
- "Chocolate Maker" (Bean-to-Bar) vs. "Chocolatier" (Working with Couverture)Preview
- The Essential Equipment (Thermometer, Molds, Spatulas, Melanger)Preview
- Key Ingredients (Cacao Nibs, Cocoa Butter, Sugar, Lecithin, Milk Powder)Preview
- Introduction to Chocolate & Your Home ConfectioneryPreview
- Learner ActivityPreview
- What is Couverture? (vs. "Baking Chocolate")Preview
- Safely Melting Chocolate (Bain-Marie vs. Microwave)Preview
- Creating Simple Molded BarsPreview
- Fun with Inclusions: Nuts, Fruits, and SpicesPreview
- Creating Chocolate Bark and Non-Molded TreatsPreview
- The Chocolatier Method: Working with CouverturePreview
- Learner ActivityPreview
- Why Temper? (The 6 Crystal Forms of Cocoa Butter)Preview
- Signs of Good vs. Bad Temper (Snap, Shine, and Bloom)Preview
- Tempering Method 1: The Seeding Method (The most reliable home method)Preview
- Tempering Method 2: The Tabling Method (The "Pro" look)Preview
- Tempering Method 3: The Sous-Vide / Microwave MethodPreview
- Troubleshooting: Overheating, Seizing, and Fixing a Bad TemperPreview
- The Science & Art of TemperingPreview
- Learner activity: Stir in a small amount of vegetable oil.Preview
- Sourcing 101: Where to Buy Raw Cacao Beans (Single Origin vs. Blends)Preview
- Step 1: Sorting and Evaluating Your BeansPreview
- Step 2: Roasting (Developing the Flavor Profile)Preview
- Step 3: Cracking the BeansPreview
- Step 4: Winnowing (Separating the Nibs from the Husks)Preview
- Bean-to-Bar Part 1: From Cacao to NibsPreview
- Learner ActivityPreview
- Introduction to the Stone Grinder (Melanger)Preview
- Step 5: Grinding (From Nib to Liquor)Preview
- Step 6: Conching (Refining Texture and Flavor)Preview
- Formulating Recipes: Creating Dark Chocolate (Ratios of Nib, Butter, Sugar)Preview
- Formulating Recipes: Creating Milk Chocolate (Adding Milk Powder)Preview
- Aging Your Finished ChocolatePreview
- Bean-to-Bar Part 2: Grinding, Conching & RecipesPreview
- Learner ActivityPreview
- Ganache 101: Ratios for Different Uses (Piping, Shells, Rolling)Preview
- Flavor Infusions (Cream-based vs. Chocolate-based)Preview
- The Classic Rolled Truffle (Making, Scooping, Rolling, Coating)Preview
- Hand-Dipping Techniques (Using a dipping fork)Preview
- Shelf Life and Proper Storage of GanachePreview
- Filled Chocolates: Ganache & TrufflesPreview
- Learner ActivityPreview
- Working with Polycarbonate MoldsPreview
- Creating Filled Chocolates (Piped Shells)Preview
- Working with Colored Cocoa Butter (Painting, Splattering, Airbrushing)Preview
- Using Transfer Sheets for Printed DesignsPreview
- Panning (Coating Nuts/Fruit in chocolate - e.g., M&M style)Preview
- Advanced Decor & Molding TechniquesPreview
- Learner ActivityPreview
- Food Business 101: "Cottage Food Laws" in Your AreaPreview
- Food Handler's Permits and Kitchen CertificationsPreview
- Legal 101: Allergen Labeling (Nuts, Dairy, Soy)Preview
- Legal 102: Weight, Ingredients, and "Bean-to-Bar" LabelingPreview
- Sourcing & Suppliers: Buying Ingredients (Bulk Couverture, Cacao)Preview
- "Cottage Food Laws Explained"Preview
- Learner ActivityPreview
- Finding Your Niche (e.g., Vegan, Single-Origin, Artisanal Truffles)Preview
- Developing Your Brand Name, Logo, and StoryPreview
- Packaging 101: Boxes, Bags, Foils, and LabelsPreview
- Food Photography Basics (Lighting and Staging your chocolate)Preview
- Writing "Delicious" Product DescriptionsPreview
- "The Importance of Defining a Specific Niche for a New Brand"Preview
- Learner ActivityPreview
- Pricing Your Product Calculating Cost of Goods Sold (COGS)Preview
- Valuing Your Labor & Setting a Retail PricePreview
- Sales Platforms: Etsy vs. ShopifyPreview
- Sales Platforms: Farmer's Markets & Local FairsPreview
- Marketing: Using Instagram & TikTok for Food BusinessesPreview
- Shipping & Logistics (Shipping chocolate without it melting!)Preview
- Choose the best answer for each of the following 10 questions. The answers are provided at the bottom.Preview
- Learner ActivityPreview
Materials Included
- Recipe PDFs for bars, truffles, and ganache
- Step-by-step video tutorials
- Ingredient and equipment list
- Chocolate tempering and storage guide
- Gift packaging ideas and templates
Requirements/Instructions
- Basic kitchen setup (mixing bowls, spatulas, microwave/stove)
- Access to chocolate (couverture or regular baking chocolate), nuts, and flavorings
- Willingness to follow step-by-step instructions
- Clean workspace for chocolate preparation
- Patience for tempering and decorating
Target Audience
- Home bakers and chocolate enthusiasts
- Gift makers looking to create personalized chocolate treats
- Beginners wanting hands-on chocolate-making skills
- Anyone interested in artisanal or small-batch chocolate
Earn a certificate
Add this certificate to your Resume/CV to demonstrate your skills & increase your chances of getting noticed.
Free
- Beginner
- 3 students
- 3h 0m
- Certificate of completion