31314370Chocolate Confections
Course Information
Description
Different tempering techniques will be practiced. Simple truffles and chocolate decorations will be produced. Competencies covered in this class include; dipping and enrobing of chocolate candies; flower making with chocolate candy; work with transfer sheets; and construction of a chocolate showpiece.
Total Credits
1
Course Competencies
  1. Prepare chocolate truffles
    Assessment Strategies
    by preparing truffles in a bakery lab
    Criteria
    you prepare white chocolate truffles using a standardized recipe
    white chocolate truffles have a creamy center
    white chocolate truffles are hand dipped in tempered chocolate (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    white chocolate truffles are rolled in a variety of crushed ingredients (if required)
    white chocolate truffles are all of equal size
    you prepare milk chocolate truffles using a standardized recipe
    milk chocolate truffles have a creamy center
    milk chocolate truffles are hand dipped in tempered chocolate (if required)
    milk chocolate truffles are rolled in a variety of crushed ingredients (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    milk chocolate truffles are all of equal size
    you prepare dark chocolate truffles using a standardized recipe
    dark chocolate truffles have a creamy center
    dark chocolate truffles are hand dipped in tempered chocolate (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    dark chocolate truffles are rolled in a variety of crushed ingredients (if required)
    dark chocolate truffles are all of equal size

  2. Prepare hand dipped chocolates
    Assessment Strategies
    by preparing hand dipped chocolates in a bakery lab
    Criteria
    hand dipped chocolates have centers prepared using a standardized recipe
    hand dipped centers are completely enrobed in tempered chocolate
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    hand dipped centers have a smooth top
    hand dipped centers are of uniform size
    hand dipped centers placed on drying sheet leaving no feet
    hand dipped center tops are covered with transfer sheet (if required)

  3. Prepare chocolates using molds
    Assessment Strategies
    by preparing molded chocolates in a bakery lab
    Criteria
    molded chocolates have centers prepared using a standardized recipe
    molded chocolates has a thin outer coat of tempered chocolate with no holes
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    molded chocolates have prepared centers
    molded chocolates centers are filled appropriately

  4. Create chocolate designs
    Assessment Strategies
    by creating chocolate designs in a bakery lab
    Criteria
    chocolate clay is prepared using a standardized recipe
    chocolate decorations are created in a variety of designs including roses and ribbons
    chocolate decorations are piped using tempered chocolate
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks

  5. Create a chocolate showpiece
    Assessment Strategies
    by creating a chocolate showpiece in a bakery lab
    Criteria
    showpiece is constructed using tempered milk, white, and dark chocolate using a created design
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    showpiece is three dimensional
    showpiece includes created chocolate decorations and candies