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 Cacao
- Types of Chocolate (Dark, Milk, White, Ruby)
- "Chocolate Maker" (Bean-to-Bar) vs. "Chocolatier" (Working with Couverture)
- The Essential Equipment (Thermometer, Molds, Spatulas, Melanger)
- Key Ingredients (Cacao Nibs, Cocoa Butter, Sugar, Lecithin, Milk Powder)
- Introduction to Chocolate & Your Home Confectionery
- Learner Activity
- Why Temper? (The 6 Crystal Forms of Cocoa Butter)
- Signs of Good vs. Bad Temper (Snap, Shine, and Bloom)
- Tempering Method 1: The Seeding Method (The most reliable home method)
- Tempering Method 2: The Tabling Method (The "Pro" look)
- Tempering Method 3: The Sous-Vide / Microwave Method
- Troubleshooting: Overheating, Seizing, and Fixing a Bad Temper
- The Science & Art of Tempering
- Learner activity: Stir in a small amount of vegetable oil.
- Introduction to the Stone Grinder (Melanger)
- Step 5: Grinding (From Nib to Liquor)
- Step 6: Conching (Refining Texture and Flavor)
- Formulating Recipes: Creating Dark Chocolate (Ratios of Nib, Butter, Sugar)
- Formulating Recipes: Creating Milk Chocolate (Adding Milk Powder)
- Aging Your Finished Chocolate
- Bean-to-Bar Part 2: Grinding, Conching & Recipes
- Learner Activity
- Ganache 101: Ratios for Different Uses (Piping, Shells, Rolling)
- Flavor Infusions (Cream-based vs. Chocolate-based)
- The Classic Rolled Truffle (Making, Scooping, Rolling, Coating)
- Hand-Dipping Techniques (Using a dipping fork)
- Shelf Life and Proper Storage of Ganache
- Filled Chocolates: Ganache & Truffles
- Learner Activity
- Food Business 101: "Cottage Food Laws" in Your Area
- Food Handler's Permits and Kitchen Certifications
- Legal 101: Allergen Labeling (Nuts, Dairy, Soy)
- Legal 102: Weight, Ingredients, and "Bean-to-Bar" Labeling
- Sourcing & Suppliers: Buying Ingredients (Bulk Couverture, Cacao)
- "Cottage Food Laws Explained"
- Learner Activity
- Finding Your Niche (e.g., Vegan, Single-Origin, Artisanal Truffles)
- Developing Your Brand Name, Logo, and Story
- Packaging 101: Boxes, Bags, Foils, and Labels
- Food Photography Basics (Lighting and Staging your chocolate)
- Writing "Delicious" Product Descriptions
- "The Importance of Defining a Specific Niche for a New Brand"
- Learner Activity
- Pricing Your Product Calculating Cost of Goods Sold (COGS)
- Valuing Your Labor & Setting a Retail Price
- Sales Platforms: Etsy vs. Shopify
- Sales Platforms: Farmer's Markets & Local Fairs
- Marketing: Using Instagram & TikTok for Food Businesses
- Shipping & Logistics (Shipping chocolate without it melting!)
- Choose the best answer for each of the following 10 questions. The answers are provided at the bottom.
- Learner Activity
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
- 2 students
- 3h 0m
- Certificate of completion