Chocolate and marzipan work: advanced certificate in hotel/restaurant patisserie

This handbook aims to help students to develop the skills, techniques and processes involved in tempering chocolate correctly, dipping and covering patisserie and confectionary products with chocolate, and using chocolate for decorating and for display centre pieces. It also aims to provide the student with the skills and knowledge for competent preparation, handling and modelling techniques applicable to marzipan and other kernel pastes. Topics include: handling techniques, preparation of chocolate, storage and packing, marzipan and related pastes, modelling techniques and quality control.