|Course in Gourmet Continental Chocolates|
See our Course Schedule for dates and pricing.
Course OverviewGourmet 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 and walnuts Ganache Truffle Velvety smooth, rich chocolate and cream in various liquors, rolled in cocoa, coconut and chopped almonds - a Swiss delight! Krokant 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 Amandines A rich, deposited butter cream, topped with roasted almonds, then shoulder-dipped in chocolate Carmelita 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
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