Welcome to the Introduction to Chocolate - Tempering and Moulding Techniques Micro-Credential — a skill-focused course designed for aspiring chocolatiers, pastry professionals, and passionate home bakers ready to master the art of moulded chocolate.
In this immersive micro-credential, you’ll learn the essential techniques behind creating beautifully finished, professional-quality moulded chocolates with confidence and consistency.
What You’ll Learn
- The Importance of Tempering Chocolate Understand why tempering is critical for shine, snap, structure, and shelf life. Learn the science behind stable cocoa butter crystals and how proper tempering transforms your finished product.
- Methods of Tempering Chocolate Explore multiple tempering techniques — including seeding, tabling, and microwave methods — so you can choose the best approach for your kitchen setup and production scale.
- How to Use a Chocolate Mould Gain step-by-step guidance on preparing, filling, sealing, and unmoulding chocolates for flawless results. Avoid common mistakes and achieve professional finishes every time.
- Cocoa Butter for Spraying & Garnishing Moulds Discover how to colour and decorate your moulds using cocoa butter techniques. Learn how to create stunning visual effects that elevate your chocolates from simple to spectacular.
- Storing Filled Chocolate Master proper storage practices to preserve flavour, texture, and appearance. Understand shelf life considerations and how to maintain quality from production to presentation.
Why Take This Micro-Credential?
✔ Build practical, industry-relevant skills
✔ Create professional-quality moulded chocolates
✔ Improve consistency and reduce product waste
✔ Add a valuable credential to your culinary portfolio
Whether you're developing a chocolate business, enhancing your pastry expertise, or refining your artisanal skills, this micro-credential gives you the technical foundation and creative confidence to excel.
Enroll today and start crafting chocolates that look as incredible as they taste.