Chocolate Confections
| Course Code | BAKE-315 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 4 |
| Course Availability | Open |
| Description | The Chocolate Confections course provides advanced theoretical exploration in chocolate and sugar work, building on the fundamental skills learned in previous courses. The course delves into more specialized topics such as methods of crystallization, emulsions, and confectionery techniques for chocolate and sugar confections, as well as showpiece design. Students will explore chocolate making and bean-to-bar practices, examining the differences between high-quality chocolate and mass-market chocolate. In addition, the course focuses on the ethical production, marketing, and purchasing power of slave-free chocolate. |