BAKE 253 — Chocolate, Sugar, and Confections
Formerly CULAR 253 and CULAR 254. This course explores the hands-on techniques of working with chocolate and sugar. It covers pastillage; cast, blown, and pulled sugar; and chocolate tempering. Included will be candy confections such as hand-shaped, piped, and cut ganaches; nut-centered and caramel candies; pâte de fruit, toffee, and nougat. Note: Proof of TB clearance is required on the first day of class.