What you'll learn
- 🎂 Elevate your baking and decoration skills with a vast collection of essential recipes and advanced decorating techniques to boost your culinary career.
- 🍰 Implement CakeNuvo's signature "principle of balance" to craft desserts that are true culinary masterpieces.
- 🍫 Design exquisite and contemporary desserts based on chocolate and mousse for that unique wow factor.
- ✨ Present the Towers as sophisticated plated desserts in fine-dining style, offering a variety of stunning designs to choose from.
- 🎨 Enhance your chocolate creation capabilities by mastering the art of making breathtaking chocolate decorations.
- 🌈 Use exceptional techniques to craft complex, colorful patterns on chocolate, elevating visual appeal.
- 🎉 Personalize recipes and presentations to suit any palate and occasion, ensuring versatility and adaptability.
- 🍬 Achieve expertise in working with modeling chocolate, utilizing it to create diverse and intricate decorations.
Course Content
The Art of Making Amazing Plated Desserts
3 lecturesWatch this lesson to get a brief intro to the Udemy Video Player. It'll help you to quickly learn the player's most critical features so you can enjoy this course the most.
In this lecture Irit describes the various "building blocks" that we'll use to assemble the towers: chocolate rings, discs, sticks, spheres as well as a ring made of chocolate mousse. In the course you'll learn how to make all of these elements using various techniques, and explore many different ways to customize them.
Working on the Recipes
5 lecturesThe base of the tower dessert and some of its layers are made of chocolate mousse, which is a very versatile recipe that can be made using any type of chocolate: dark, milk or white. it goes really well with many kinds of fruits, and that gives us lots of options for creating well balanced and fantastic flavor combinations.
In this lecture you'll learn the secrets to a great mousse recipe, that you can use for many kinds of cakes and desserts. You can also use this mousse to frost cupcakes or simply serve it in a cup with whipped cream or fresh fruits.
Serving the tower with fruit sauces makes a lot of culinary sense, as it creates a sensation of flavors and colors that is truly amazing and delicious. In this lecture Irit introduces the two kinds of fruit sauce you’ll make in this course and explains how we'll use them when we plate and serve the tower desserts.
Fruit sauces are traditionally added to many cakes and desserts, and are a staple in most commercial pastry kitchens. These sauces complement almost any dessert really well, because of their sweet yet tangy flavors and beautiful vibrant colors. In this lecture you’ll learn how to make raspberry and mango sauces, however you can use the techniques you’ll learn to make sauces using any fruit you like using fresh fruits, frozen fruits or fruit purees.
Caramel sauce is a great recipe to have in your repertoire. It is decadent, creamy and overall delicious, and besides using it when serving your towers you can use it for many other purposes. In this lecture you'll get a fantastic recipe and detailed demonstration for making the best caramel sauce, as well as important safety guidelines you should pay attention to when working with hot caramel.
Ganache is a mixture that's commonly made of chocolate and cream. Based on your needs, it can be made using any type of chocolate: dark, milk, or white. In this lecture Irit walks you through making white chocolate raspberry ganache, which is a uniquely flavored ganache that has a strong vibrant color. The ganache adds interesting colors to the tower’s composition and balances its sweetness with tangy raspberry flavor. Note that you can use this recipe and techniques to create other kinds of ganache, simply by using other fruit purees instead of the raspberry.
Making Decorated Chocolate Elements
5 lecturesOur tower desserts includes many kinds of chocolate elements, which serve as "building blocks" of its layers. Fortunately, this means that you’ll get the opportunity to create various objects using chocolate. Needless to say, chocolate objects are extremely useful in cake decorating, and there are endless ways you can use them to garnish your edible creations. In this lecture you'll get an introduction to making chocolate elements, and learn how to make flat chocolate discs and rings.
In this lecture you’ll learn the secrets to creating and decorating beautiful and intricate 3D chocolate rings using tempered chocolate (tempering is also covered in this course as bonus material). You’ll discover how to shape and color the rings and how to change their sizes and patterns per your needs. Later we'll and we’ll use these stunning rings to wrap the base of our towers, but obviously they can also serve as great decorations for many other cakes and desserts.
In this lecture you’ll discover how to create delicate chocolate sticks using tempered chocolate, and how to shape and cut the sticks to any height and size you like. We’ll use these gorgeous yummy sticks to decorate the towers and make them even taller and more impressive. Just like the other chocolate decorations we cover in this course, these sticks can also be used to decorate many other cakes and desserts.
In this lesson we explore really cool techniques you can use to decorate flat chocolate objects such as discs or rings. You'll discover how you can create beautiful and accurate patterns on chocolate in any color you want. You'll also learn how to use free-hand style to draw stunning abstract patterns, which comes handy if you need more flexibility. The skills in this lecture are very valuable. In this project they enable you to decorate the top of your towers in your own way so they can match different themes.
The last chocolate decoration you'll learn how to make in this course is actually a delicious and adorable candy: the chocolate sphere. The spheres make the colors of the tower more vibrant and add an unusual and whimsical dimension to its presentation. In this lecture you'll discover how make the spheres and how to decorate them, as well as many other tips and tricks that will help you to make perfect chocolate spheres consistently.
Using Modeling Chocolate to Make Decorations
2 lecturesModeling chocolate is a pliable paste that is made of chocolate and corn syrup. it’s a fantastic material for decorating cakes and desserts, because it tastes great, really easy to work with and can be easily molded and sculpted into all sorts of shapes and objects. In this lecture you'll explore a quick & easy technique to make modeling chocolate from scratch. This technique gives you great flexibility, since you can determine the precise color and flavor of your modeling chocolate, and make sure they fit the theme and flavors of your cakes and desserts.
In this lesson Irit is going to show you how to create colorful chocolate strips using modeling chocolate, and how to create various patterns on their edges. While plating our towers we’ll use these strips to decorate their bases, however they can also be very useful in many cake decoration projects.
Plating and Serving Your Towers
4 lecturesIn this lesson you’ll see how you can use the leftover mousse from the tower’s ring to create cute and tasty mousse petit fours. Using simple steps we’ll create petit fours with unique and interesting decorations and flavors.
In this lecture you'll discover how to use all the decorations we’ve made, as well as fruits and candies, to create several stunning presentations for the chocolate mousse tower. We focus here on two raspberry-based designs, and Irit demonstrates how to create the towers layer by layer, and how to plate them in a sophisticated and elegant fashion.
This lecture demonstrates the flexibility of the tower's design, by walking you through the creation and plating of two distinct design variations. One of the alternative designs uses fresh mango instead of raspberries. The other one is really fun and whimsical, and uses yummy chocolate candies and colorful raspberry ganache. As you're going to discover, you can change almost every aspect of these tower desserts very easily. There are virtually endless combinations you can use to create amazing flavors and presentations that fit many occasions. All it takes is some creativity and imagination!
In this lesson Irit shows you how to decorate the serving plates with elegant whipped cream quenelles, and how to serve the towers with warm sauce that complements its taste. The real surprise arrives when the sauce is poured on top of the towers. As you’ll see, this creates a stunning melting effect, which never fails to generate excitement!
Towers for Holidays and Special Occasions
2 lecturesIn this lesson Irit shows another fun variation for the towers, that is perfect for Valentine's Day or Mother's Day, where you want to create a really special dessert for your loved ones. The presentation of this design is themed around the concept of "Love", and is very special indeed!
In this lesson Irit demonstrates how to create a special version of the tower dessert that she designed especially for Christmas. Snowflakes, colorful chocolate ornaments and large golden chocolate star - these stunning Christmas desserts are going to be the highlight of your festive dinner!
Wrapping Up
1 lectureBefore she says goodbye Irit takes a moment to review and summarize what you learned and accomplished in this course, which is quite a lot! If you took the time to learn everything and practiced what you learned, you're well on your way to creating incredible culinary masterpieces! Congratulations!
BONUS - The Art of Chocolate Tempering
3 lecturesIn some people’s mind tempering is only done by professional pastry chefs, however you're about to discover that you can easily temper chocolate at home, even if you don’t have much experience or expensive equipment. In this lecture you’ll learn a great deal about tempering chocolate: why it's important, when it's best to use it and for which purposes. You'll also explore the two methods you can use for chocolate tempering: either manually or by using a tempering machine. Irit covers the advantages and disadvantages of each method, and explains when it's appropriate to use each of them.
In this lesson you’ll learn a great technique for tempering chocolate manually, which Irit perfected over years of experience working with chocolate. You’ll discover how simple it is to temper chocolate at home even if you don't have any experience. In fact, all you need is a little bit of patience and a chocolate thermometer, which is not expensive and can be easily found in most specialty stores.
Our discussion of tempering wouldn’t be complete without covering the subject of using a machine to temper chocolate. Using a machine has many advantages over manual tempering. In this lesson irit covers the different kinds of machines available to you, and explains how to pick a machine that's right for your needs. You'll also get a demo of running a full tempering cycle using a machine.
Course Materials
1 lectureHere you can download all course materials for "Elegant Chocolate Mousse Tower Desserts":
- Class Companion - 31 pages eBook with important info, tips and tricks
- Project Timeline - a bird's-eye view of the preparation process for the towers
- Recipe Book - all recipes used in this course
- Metric Conversion Guides - US/EU metric conversion tables
- Food Cost Calculator - Raspberry Tower Design
- Food Cost Calculator - Mango Tower Design
- Food Cost Calculator - Candy Tower Design
- Tools & Ingredients - a PDF document that lists most tools and materials used in this course
- Wave Template - used to create patterns on chocolate
- BONUS - Chocolate Tempering - Class Companion - eBook with important info, tips and tricks
- BONUS - Chocolate Tempering - Project Timeline
- BONUS - Chocolate Tempering - Fahrenheit to Celsius Conversion Table
- BONUS - Chocolate Tempering - Class Store
Next Steps and Bonus
1 lectureDescription
🎉 Master the Art of Chocolate and Mousse Tower Desserts! 🍫🍰 Learn to create stunning edible creations that are not only visually impressive but also delectably yummy and versatile for any occasion. Let the award-winning pastry chef Irit Ishai guide you through the wonders of pastry artistry and empower you to craft show-stopping plated desserts that will awe any audience.
In this course, you'll explore the exciting world of chocolate-based recipes, such as creamy chocolate mousses and rich ganaches. 🥄🍫 Dive into the luxurious realm of chocolate and discover the art of creating various chocolate decorations. Master the techniques to fashion unique and modern elements like 3D chocolate rings, chocolate discs, chocolate spheres, and chocolate sticks. 🍩🎨
👩🍳 No Prior Baking or Decoration Experience Needed! Follow the step-by-step guidance offered by master pastry chef Irit Ishai and become a pro dessert maker with ease. Harness Irit's years of experimentation, where recipes were refined and perfected, and unveil the secrets essential for anyone serious about baking and decoration.
As you wrap up the course, expect a detailed demonstration of plating and serving these magnificent tower desserts in ways that will leave your guests speechless and awe-struck. 🌟👨🍳
Who This Course is For:
- 🎓 Aspiring professionals embarking on a career in baking, decoration, and pastry art.
- 🏡 Home bakers who dream of creating breathtaking desserts and chocolate decorations.
- 🖌️ Enthusiasts eager to learn professional techniques for creating unique chocolate decorations.
- 🍴 Intermediate pastry cooks and chocolatiers wanting to expand their recipe collection and finesse their decoration skills.
- 🍽️ Professional pastry chefs aiming to enhance their menus with sophisticated desserts.
- 🍰 Bakery or pastry shop owners looking to offer fantastic, personal desserts to delight their customers.
Course Reviews
-
😀 Mark Wilkes
-
😀 Diane Roark
-
😀 Jenean Moore
-
😀 Violet
-
😀 Annette Joubert
-
😀 I. Elizabeth Borgmann
-
😀 Disha Jain
-
😀 Eugenia Lee Philip
-
😀 Musa Adejumoke B
The class is excellent and easy to understand
-
😀 Julie Mae Liao
-
😀 Maria Girlandia Bezerra de Araujo
-
😀 Diana Maruta
-
😀 Anjani Gupta
-
😀 Emi Ariyama
sehr gut
-
😀 Adi Goshen
Well explained, clear and detailed explanations, some of the ingredients in recipes are not measured by weight and unfortunately the instructor is not responsive.
-
😀 Srigowri Rajesh
-
😀 Naureen
-
😀 Eman Abdul Qadier Abdul Razaq
-
😀 Vela Patankar
-
😀 Justin Richards
-
😀 April Ross
-
😀 Sian Yang Tan
-
😀 Evelina Nikolova
-
😀 Kanjika Malhotra
Excellent
-
😀 Rhonda R Ashley
-
😀 Sejal Dave
-
😀 Rozita Azizi
I love her classes! She is explain all the details perfectly and I can check everything on the PDF. Thanks for this amazing class
-
😀 Helene Willems
-
😀 Lyudmila Sedlovskyy
-
😐 Emeline Koh
There is no teaching on what are some of the things to look out for during the mixing of the mixture and what are some of the errors and tell tale signs for the mixture to see if it’s overdone or underdone
-
😐 Maame Sekyiwa Amoah
-
😀 Jolly George
-
😀 Claudia Bacioiu
-
😀 Sheila Wijaya Santoso
-
😀 Nathy Roden
-
😀 Michael Hill
-
😀 Muhammad Asif
-
😀 Vijeta
-
😀 Lilian Karina O. S. Tai
-
😀 Shweta Coelho
-
😀 Pamela Marsh
-
😀 Jessica Shah
-
😀 Katalin Ótott
-
😀 Aimee Teo
-
😀 M. B. Sujatha
-
😐 Raymond Schott
-
😀 Ronald Ng
-
😀 Angela Smith
Easy to follow
-
😀 Jean Templer
-
😀 Mayurika Arcot
-
😀 Loukia Vassilopoulou
-
😀 Günel Khalil
-
😀 Sheena Kataria
-
😀 Apurva Kambli
-
😀 Tuğba Nur Özkan
-
🙁 אוה גיברץ
-
😀 Koulla Kyprou
-
😀 Liz Lambert
-
😐 Fatima Jo
-
😀 Margarita Rodriguez
-
😀 Nouf Fahad
i learn this but need to try am ordering the tools and still waiting ... i wanna ask , its should be all the time in freezer in tell the time for serving , so i can't make small mini size to sale in boxes , maybe it will melted in the road ? or the gelatin will keep them hold . ?
-
😀 Layla Neale
-
😀 Stephanie McKay
-
😀 Thao Nguyen
-
😀 Dhekra Mohammed
-
😀 Tzivy BRUSTOWSKY
-
😀 Alyssa Geddes
-
😀 Aiswarya M G
-
😀 Anita Bhasin
-
😀 Vasie Ragavan
-
😀 Faith theresa Schoonhoven
-
😀 Khokar Arooj
-
😀 Dolly
-
😀 Adrianne Sumner
-
😀 Jackie Termont
-
😀 Burcu Şenel
-
😀 Mary Groffen
-
😀 Irina Hindley
Amazing and detailed explanations
-
😀 Guila Yael Bassan
-
😀 Stephanie Higgins
-
😀 Nicole Remble
-
😐 Sena Nur Civan
-
😀 Kashaf Ali
-
😀 Priti shrivastava
-
😀 Greta Pollard
-
😀 Armine Martirosyan
Chocolate is my passion and I am thinking of starting a business. Amazing! Thank you so much!
-
😀 Jenver Calva
so far so good
-
😀 Annapurna Subodh
-
😀 Serkan bakilan
-
😀 Misha Arora
Great content
-
😀 Reham Elgarf
-
😀 April Seigler
-
😀 Ilse Frickx
-
😀 Josée Leduc
-
😀 Ewa Ligeza
-
😀 Susanne Lindberg
-
😀 Michele O’Key
I've taken one other class taught by the same instructor and she is fabulous! Her teaching approach is straightforward and engaging and I am so happy I have found her courses - well worth the cost.
-
😀 Jane DeCourcey
-
😀 Mitchel Cook
-
😀 Mary Terrence Jill Canonizado