In this level, students learn the fundamentals of the science of chocolate, the principles of tempering, and practice hand-tempering high-grade chocolate couverture. Students learn to produce a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles. The art of making the best layered entremets will be also taught as well as decorating the cakes.

Syllabus: Intermediate 2. (Click on the link to download the pdf)