- Hello -
Throughout the Creative Artisan Confections class we have worked on a variety of chocolate products and techniques, culminating in the development of our vision of a Chocolateria Menu. We want to share the lessons we learned and the journey through this class with you.
Katie Stone is a pastry student originally hailing from the San Antonio Campus. She has a passion for perfection and impeccable standards when it comes to not only flavor but visual appeal as well. Anything crisp, cute, petite is right up her alley.
Heather McCaffery is a pastry student from the Hyde Park Campus. She has a deep love for chocolates and confections, hoping to one day own her own company based around the confectionery world. This class taught her how to tackle new concepts and a better understanding of artisan chocolates.
The Creative Artisan Chocolates and Confections Course was not merely an advanced techniques class. While excellent execution was the expectation, the class delved deeper into theory, product design, packaging considerations, and what makes one product successful and another unsuccessful. Students worked on bean to bar, recipe variation testing with different chocolates, and review of basic techniques and new techniques such as panning. The course taught students to look not only at the product itself but how it is delivered to the consumer because in the artisan world the package is just as important as the chocolate inside and it too drives sales. Teams were given freedom to explore themes of their choosing and develop a Chocolateria around their concept, further practicing the translation of intangible concept into confectionery design.
We would like to welcome you to our theme: The Modern South. Come explore southern flavors and ingredients re-imagined as chocolates.
