Chocolate Making Course, Bean to Plate
A chocolate making course that starts at the bean: 100% and 76% pastes, tempering, and two plated desserts built from them.
René Frank
Chef Patissier & Owner, CODA · Berlin
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
13 Lessons, 80 min total
- FREE
Introduction
- FREE
#1 Making 100% Chocolate Paste
- FREE
#2 Making 76% Chocolate Paste
- FREE
#3 Tempering Chocolate Techniques
- FREE
#4 Chocolate Mousse Spheres
- FREE
#5 Soy Milk Crisp
- PRO
#6 Marinated Semi-dried Cherries
- PRO
#7 Almond Milk and Cherry Pits Cream
- PRO
#8 Chocolate Mousse Dessert Plating
- PRO
#9 Chocolate Cream
- PRO
#10 Beetroot and Hazelnut Glaze
- PRO
#11 Hazelnut and Cacao Crêpe
- PRO
#12 Hazelnut Milk Foam
- PRO
#13 Chocolate Cream Dessert Plating
About this course
This chocolate making course starts at the bean. You make a 100% chocolate paste and then a 76%, and temper both, so the difference between them is something you taste and control rather than read off a wrapper. Those two pastes are the reference point for every component after them.
Tempering gets its own lesson and more than one method, because the set decides every texture that follows. From there the class builds two plated desserts out of parts: mousse spheres, a soy milk crisp, semi-dried cherries, an almond milk and cherry pit cream, a chocolate cream, a beetroot and hazelnut glaze, a crêpe and a hazelnut milk foam.
The logic underneath is substitution. Dairy and refined sugar are not the default here, so soy, almond and hazelnut milks carry the fat and beetroot carries the sweetness. You leave able to make chocolate from the bean, temper it, and plate two desserts built on your own paste.
"Working bean-to-plate changes how you think about chocolate completely."
René Frank · Chef/owner @ CODA Dessert Dining
Lessons
13
Video
1 hr 20 min HD
Recipes
14
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Make a 100% and a 76% chocolate paste from cacao, then taste the difference.
Temper chocolate to a set that holds through service, not just on the bench.
Build mousse spheres, soy milk crisp and cherry components for one finished plate.
Plate two bean to plate desserts, glaze, crêpe and hazelnut foam included.
Chocolate today, viennoiserie tomorrow.
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Meet your instructor
René Frank
Chef Patissier & Owner, CODA Berlin · WorldSkills Gold Medal, Helsinki 2005
René Frank won the Gold Medal at the 2005 WorldSkills Competition in Helsinki. He is a German pastry chef and, since 2016, the owner of CODA in Berlin, the country's first dessert-only restaurant. CODA received its first star in 2019 and its second in 2020.
He cooked at Lampart's in Switzerland and Nihonryori RyuGin in Tokyo, both three-star kitchens, and studied at the Centre de Formation Alain Ducasse in Paris. In this class he works the cacao itself first, then the desserts that come out of it.
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Who is this course for?
New to chocolate or deep in it already
First-time and practised chocolate makers who want the route from cacao bean to a finished plate.
Desserts built on chocolate you made
Two tempering methods and a 100% and 76% chocolate paste, patissiers who want desserts built on both.
Anyone who works with chocolate
Cacao, hazelnut milk and beetroot, patissiers who want desserts built on chocolate they made themselves.
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From Bean to Plate: The Chocolate Masterclass · René Frank
