BPA265 Petit Fours

This course immerses students in the refined craft of chocolate and petite confectionery production, emphasizing both technical precision and artistic presentation. Students will learn the principles of chocolate tempering and apply them to create truffles, molded and dipped confections, and decorative chocolate work. The course also explores the preparation of classic petit fours—including glacé, sec, and frais—highlighting the delicate assembly of multi-textured, visually striking desserts. Through hands-on practice, students will refine their ability to produce elegant mignardises that showcase balance, consistency, and creative flair.

Prerequisites

BPA120