StretchLearn Course

Make chocolates that snap, shine, and actually keep

A step-by-step chocolatier system: temper by the numbers, build ganache that sets right, and finish bonbons and truffles like a pro.

Preview Curriculum Back to Catalog

Beginner9 hr 30 minSelf PacedRegistered

Course Overview

What this course is designed to develop

Chocolate Making teaches the craft the way working chocolatiers do it: by controlling temperature, crystal structure, and water activity rather than hoping for the best. You will temper couverture to named curves, build ganache to dependable chocolate-to-cream ratios, roll and finish truffles, mould shelled bonbons with thin even walls, and enrobe centres by hand. Every technique is tied to specific temperatures, ratios, tools, and troubleshooting so a glossy, snapping result repeats batch after batch.

Learning Outcomes

What the learner should be able to understand, build, or execute.

Temper dark, milk, and white couverture to named temperature curves and confirm the set with a smear test

Build ganache to reliable chocolate-to-cream ratios for truffle centres, piping, and moulded fillings

Roll, coat, and finish truffles in cocoa, chopped nuts, or a tempered shell without cracking

Mould shelled bonbons with thin even walls, a sealed base, and a clean release from polycarbonate

Enrobe centres by hand with a thin even coat, a tidy foot, and a decorated top

Store and package finished chocolates to protect gloss, snap, and a realistic shelf life

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: Chocolate, Tools, and the Science of Temper

Understand what couverture is and why chocolate must be tempered, then learn the crystal science that makes everything in the course possible.

3 lessons

Couverture, Cocoa Butter, and Why It MattersContent · 40 min

Preview Enabled

Why Chocolate Must Be TemperedContent · 45 min

LMS Access

The Chocolatier's ToolkitContent · 40 min

LMS Access

Module 2

Module 2: Tempering Chocolate by the Numbers

Learn the three working methods and the exact temperature curves for dark, milk, and white, then confirm and hold a good temper.

3 lessons

The Seeding Method, Step by StepContent · 55 min

LMS Access

Temperature Curves for Dark, Milk, and WhiteContent · 50 min

LMS Access

Testing the Temper and Fixing FailuresContent · 45 min

LMS Access

Module 3

Module 3: Ganache and Truffles

Build ganache to dependable chocolate-to-cream ratios, learn emulsion and flavour, then roll and finish a tray of truffles.

3 lessons

Ganache Ratios and EmulsionContent · 50 min

LMS Access

Flavouring, Infusing, and Shelf LifeContent · 45 min

LMS Access

Rolling and Finishing TrufflesContent · 50 min

LMS Access

Module 4

Module 4: Moulded Bonbons, Enrobing, and Finishing

Mould shelled bonbons with clean release, enrobe centres by hand, decorate, and store and package your finished chocolates.

3 lessons

Moulding Shelled BonbonsContent · 55 min

LMS Access

Enrobing and DecoratingContent · 50 min

LMS Access

Storage, Packaging, and First SalesContent · 45 min

LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

chocolate makingtemperingcouvertureganachetrufflesbonbonsenrobingchocolatier