Description

High-quality chocolate confectionery requires a different level of technical control than most baking disciplines. The margin for error is narrow — bloom, grain, poor snap, filling instability — and the production environment itself needs to be managed as actively as any recipe variable. This module is built for confectioners who have working tempering skills and want to move into more complex production: filled bonbons, enrobed pieces, and praline formulation with shelf-life planning.

The content covers the full production cycle from shell casting through filling, capping, and finishing. Praline formulation is treated in depth: nut roasting, caramelization, fat migration, and how to balance flavor, texture, and stability.

You’ll work with:

• Bonbon shell casting, filling viscosity targets, and capping without air pockets
• Enrobing technique, foot management, and decoration consistency at speed
• Praline formulation: roast level, caramel integration, fat migration, and Aw control

Timeline: +/- 10 hours

Outcome: The production knowledge to develop and consistently manufacture filled and enrobed chocolate products — with shelf-life awareness built into the formulation process from the start.