CUL 162 - Art of Chocolate

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods
Introduction to chocolate in the culinary arts. Includes an introduction to the properties of chocolate and the history of chocolate. Also includes the history and preparation of truffles, dough and batter; and molded and free form chocolate art work.

Prerequisite(s): CUL 105  and CUL 140  
    

2. Discuss the history of chocolate in the culinary arts.

3. Demonstrate appropriate techniques and methods used when tempering chocolate.

4. Prepare hand rolled and molded truffles of various flavors and fillings.

5. Execute recipes using batters and different types of dough with chocolate as the main ingredient.

6. Create free form and molded decorations with white, milk, and dark chocolate.

7. Perform techniques and methods used for creating and presenting chocolate artwork.

1. Introduction to Chocolate
   1. Types of chocolate
   2. History of chocolate
   3. Tempering methods
   4. Ganache
2. Truffles
   1. Hand rolled
   2. Molded
3. Dough and Batter
   1. Cookie recipes
   2. Torte recipes
   3. Cake recipes
4. Chocolate Art Work
   1. Free form decor: shapes and bows
   2. Chocolate plastic and marzipan: flowers and shapes
   3. Gelatin molds
   4. Boxes: molded and free form
   5. Molded art work
5. Presentation
   1. Creating a plate
   2. Painting with cocoa butter