Researches, Inc.

Course in Gourmet Continental Chocolates

Course Offering

gourmet continental chocolatesSee our Course Schedule for dates and pricing.

Course Overview

Gourmet Continental Chocolates is a one-week course with extensive emphasis on the techniques of making unique, delicious-tasting, gourmet-type confections. Students will learn about chocolate handling and tempering procedures. The students will participate in every aspect, from making the products to hand-dipping them in chocolate and, of course, to taking their finished products home.

This course is geared for those who, by hands-on participation, want to learn about chocolate handling, hand tempering, dipping techniques and how to make fine confections. The recipes listed below will be given to the students, but the emphasis is on the techniques of making these fine confections. All material is copyrighted under the laws of the United States and may be reproduced for personal use only.

Gourmet Continental Chocolates Program

European Truffle 

This truffle base is used to make Rosa Marias, in which a brandied cherry is folded into the truffle, then dipped in chocolate

English Toffee 

Almond-butter crunch dipped in chocolate, rolled in almonds 

Rich Creamy Caramel 

Caramel topped with walnuts, dipped in chocolate 

Cassis Noyau 

An old French confection of fresh-fruit paste with pecans, shoulder dipped in chocolate

Zesty Citron Clusters 

Orange peel and hazelnuts surrounded by dark chocolate - a European favorite of years past 

Butter Pecan Cream 

Creamy butter pecan in chocolate

Strawberry Cream 

Fresh and tangy cream, coated in chocolate

Gianduja Truffle 

Silky-smooth layers of milk and dark chocolate with hints of roasted hazelnuts - very Italian!

Couronne Praliné 

A toasted hazelnut surrounded by praliné in a chocolate shell

Orange Almond Nougat 

Zesty fruit and almond chew, dipped in chocolate

Brandied Cherries 

Cherry cream and a brandied cherry center in a chocolate dome

Chocolate Nut Fudge 

Rich chocolate with walnuts

Ganache Truffle 

Velvety smooth, rich chocolate and cream in various liquors, rolled in cocoa, coconut and chopped almonds - a Swiss delight!


Thin crispy nut crunch surrounded by chocolate - an old German favorite

Mocha Triangle 

A tantalizing piece blending coffee, milk chocolate and walnuts 

Beurre Au Chocolate and Bernice 

A light, fluffed mixture of milk chocolate with butter, with a touch of orange oil to make the tantalizing Bernice 


A rich, deposited butter cream, topped with roasted almonds, then shoulder-dipped in chocolate 


A soft caramel surrounding a roasted hazelnut, shell molded in chocolate 

Orange Bernadotte 

A butter-orange juice combination with a velvety texture, formed in chocolate shells 

Hazelnut Crispettes 

Hazelnuts roasted in sugar and coated in milk chocolate - one more good one from France! 

Crème au Beurre 

Rich whipped butter cream fondant - this forms the basis of many Belgian style chocolates 

Fleur de Chocolat 

A light hazelnut chocolate butter confection - another one from Belgium 

box of chocolates

This box of chocolates was made by attendees of the Gourmet Continental Chocolates class.

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Phone: (510) 653-4385