mymuybueno Academy of Culinary Arts

Welcome to the course

Course Intro Video

Miso Caramel Chocolate

Ingredients & Equipment

Module 1: Miso Caramel Chocolate

Module 2: Cleaning of Mould & Decoration

Module 3: Tempering of Chocolate & Capping Process

Module 4: Miso Caramel Encased Chocolate Filling

Module 5: Filling Chocolates & Cap Mould

Module 6: Finishing & Décor

Tahitian Vanilla Bean & N25 Kaluga Caviar Encased Chocolate

Ingredients & Equipment

Module 1: Tahitian Vanilla Bean & N25 Kaluga Caviar Encased Chocolate

Module 2: Cleaning of Mould & Decoration

Module 3: Tempering of Chocolate & Capping Process

Module 4: Tahitian Vanilla Bean Ganache

Module 5: Filling Chocolates & Cap Mould

Module 6: Finishing & Décor

Salted Almond Praline Encased Chocolate Bar

Ingredients & Equipment

Module 1: Salted Almond Praline Encased Chocolate Bar

Module 2: Cleaning of Mould & Decoration

Module 3: Tempering of Chocolate & Capping Process

Module 4: Salted Almond Praline Encased Chocolate Bar Filling

Module 5: Filling Chocolates & Cap Mould

Module 6: Finishing & Décor

Burnt Cocoa & Chilli Encased Chocolate

Ingredients & Equipment

Module 1: Burnt Cocoa & Chilli Encased Chocolate

Module 2: Cleaning of Mould & Decoration

Module 3: Tempering of Chocolate & Capping Process

Module 4: Burnt Cocoa & Chilli Encased Chocolate Ganache

Module 5: Filling Chocolates & Cap Mould

Module 6: Transfer Sheet Application

Module 7: Finishing & Décor

Strawberry Champagne Encased Chocolate

Ingredients & Equipment

Module 1: Strawberry Champagne Encased Chocolate

Module 2: Cleaning of Mould & Decoration

Module 3: Tempering of Chocolate & Capping Process

Module 4: Strawberry Champagne Encased Chocolate

Module 5: Filling Chocolates & Cap Mould

Module 6: Finishing & Décor