Chocolate and Champagne Course

	History of Chocolate Including Origins and Uses
	Theory of Chocolate Including types, composition, tempering techniques

Health & Safety

	Fire evacuation procedures
	Storage of raw materials and finished products

Content

	Faults in Chocolate
	Identification and problem solving
	Moulds in Chocolate work
	Including hollow/filled painting moulds and decoration, joining and finishing
	Chocolate Decoration, shavings, cigarettes, curls
	Faults and corrections
	Hand made Chocolates
	Making a ganache and hand rolling, dipping and coating
	Dipped Fresh fruits and chocolate run-outs and decorative piping

Equipment

To be used:

	A good metal side scraper and palette knife
	Thick plastic scrapers – straight and comb sided
	Plastic chopping board and small rolling pins
	Acetate sheets
	Pastry brushes and small paint brushes
	Scissors and knives
	Silicon paper

Equipment: Including moulds, bain-marie, piping bags, thermometers

Students may wish to purchase: Plastic scraper and Chocolate moulds

Note: Basic equipment and commodities will be provided for the course.

Assessment of Work

Each student will be able to demonstrate techniques in using chocolate by the production of a display piece which will incorporate:

	Tempering Chocolate
	Piping, dipping and coating
	Moulding
	Modelling Chocolate
	Decorative display items, including shavings, curls and cigarettes
	Hand made chocolates
	Health and Safety

Quality Assurance

Student feedback questionnaires will be given to students at the end of your lesson this will allow us to ensure that the:

	Aims and objectives were clear and understood by all
	Assessment procedures were applicable
	Learning resources/materials used
	If course work was at a level of understanding to students

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