Online chocolate course: bean to plate
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Make 100% and 76% chocolate from the bean, temper it, and build two plated desserts from it, on video with René Frank, owner of CODA Berlin, Germany’s first dessert-only restaurant.
- 13 lessons
- 1 hr 20 min
- Chocolate
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
13 lessons · 1 hr 20 min total
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 FREE
#6 Marinated Semi-dried Cherries 
#7 Almond Milk and Cherry Pits Cream 
#8 Chocolate Mousse Dessert Plating 
#9 Chocolate Cream 
#10 Beetroot and Hazelnut Glaze 
#11 Hazelnut and Cacao Crêpe 
#12 Hazelnut Milk Foam 
#13 Chocolate Cream Dessert Plating
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.
About this class
This online chocolate course starts at the bean. You make a 100% and a 76% chocolate paste, temper both, and taste the difference instead of reading it off a wrapper.
Tempering gets its own lesson, because the set decides every texture that follows. The class then builds two plated desserts from parts, including mousse spheres, a soy milk crisp, a beetroot and hazelnut glaze and a hazelnut milk foam, with plant milks in place of dairy. You leave able to make chocolate from the bean, temper it and plate desserts on your own paste.
- Lessons
- 13
- Video
- 1 hr 20 min HD
- Recipes
- 14
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“Working bean-to-plate changes how you think about chocolate completely.”
René Frank · Chef/owner @ CODA Dessert Dining
PROChocolate today, pastry tomorrow.
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MEET YOUR INSTRUCTOR
René Frank
Chef Patissier & Owner, CODA Berlin · WorldSkills Gold Medal, Helsinki 2005
- WorldSkills GoldGold Medal, WorldSkills Competition, Helsinki 2005.
- CODA BerlinOwner since 2016. Two stars since 2020.
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.
See René Frank’s Instagram profileTempering calculator
Example values. A quarter of the batch as seed is a common starting point (Wikipedia). Check temperatures with a thermometer; lesson #3 covers the methods.
What the community says
Dinis DiogoI made it like a Xmas dessert, with a pine cone shape. Thanks Chef René for sharing 🙏
MickaFor the agar, why not add everything at the same time? Is it to keep the agar from affecting the water you add later?
René FrankThere is no essential reason to add the water later. I like to mix the agar powder with a smaller quantity of liquid first, so it mixes properly and doesn’t form lumps in big batches.
Key concepts
Chocolate paste
Roasted cacao nibs ground until the cocoa butter melts into a smooth liquor. Taught in lesson #1. (Wikipedia)
Tempering
Heating and cooling chocolate so the cocoa butter sets in its stable form: glossy, with a clean snap. Taught in lesson #3. (Wikipedia)
76% chocolate
Chocolate that is 76% cacao by weight, the rest mostly sugar. Taught in lesson #2. (Wikipedia)
Glaze
A thin, shiny coating poured over a set dessert. Taught in lesson #10. (Wikipedia)
Frequently Asked Questions
How does the free trial work?
5 of the 13 lessons are free, no card required. To watch all of them with René, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need special equipment to make chocolate from the bean?
Lessons #1 and #2 show how René makes the 100% and the 76% paste from cacao, so you see every tool he uses before you buy anything. A thermometer helps for the tempering in lesson #3.
What will I make in this class?
A 100% and a 76% chocolate paste and tempered chocolate, then two plated desserts: a chocolate mousse dessert and a chocolate cream dessert, with mousse spheres, soy milk crisp, marinated cherries, a beetroot and hazelnut glaze, a crêpe and a hazelnut milk foam.
What level is it, and what language?
Advanced. René teaches in English, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. The class has 14 recipes, and each lesson is also published as a recipe you can open in the Gronda app or on gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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