Advanced Chocolate Artistry

Florence University of the Arts and Apicius International School of Hospitality

Course Description

  • Course Name

    Advanced Chocolate Artistry

  • Host University

    Florence University of the Arts and Apicius International School of Hospitality

  • Location

    Florence, Italy

  • Area of Study

    Culinary Arts

  • Language Level

    Taught In English

  • Prerequisites

    Chocolate Artistry or equivalent.

    Hours & Credits

  • Credits

    3
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4
  • Overview

    The course focuses on the application of advanced techniques to chocolate tempering, molding and modeling. The previously learned skills will be fundamental to prepare and decorate artistic pralines and pieces for showcase using airbrush coloring, plastic chocolate, flavors and texture contrasts. Emphasis will be placed on the creation of molded chocolate pieces starting from the project to the execution and assembly. This course will provide students with an in-depth knowledge of the tools, techniques and styles used in chocolate decoration and embellishments. The course focuses on chocolate molding and modeling, and on artistic praline construction for pastry shop applications. The course is open to students with a knowledge of basic chocolate processing techniques.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.