WSQ Chocolate Confections

About This Course

At the end of the course, participants will be able to:
• Prepare chocolates using moulding, piping, and enrobing techniques.
• Prepare chocolate moulds.
• Temper chocolates.
• Prepare ganache-type fillings for making pralines.
• Prepare, produce, set, and finish chocolate decorations and pralines.
• Assemble chocolate decorations for use as garnish or displays.
• Select components that complement each other's flavours.
• Prepare components of plated desserts which may include sauces, crunch elements, garnishes, frozen elements, and main items.
• Plate components to design show plates that demonstrate a variety of colours and textures, proper portion sizes, complementary flavours, and visual balance.
• Present buffet or window displays that demonstrate design principles of eye appeal with consideration of the colour and presentation used to attract customers.