Chocolate and Confectionary

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Chocolate and Confectionary

Early Admission pricing until 26 Jan 2026 Starts February 9, 2026
€273,00 €390,00

VAT Exemption - article 261 4. 4° a of the CGI

In this module, you will be guided through the fundamentals and advanced techniques of chocolate and confectionery with a focus on French methods.
Total learning hours: 10-13 hours
Start date: February 09, 2026
Access: 3 Months
Language: English (Video in French with English dubbing and subtitle options)

What's Included

  • Step-by-step recorded lessons for every recipe
  • Live drop-in Q&A sessions with our pastry chefs
  • Personalised feedback on your work
  • Flexible learning and submission deadlines
  • Earn an Online Certificate
  • Downloadable recipe book

Save 20% on this module when you purchase as part of the Online Professional Certificate in French Pastry Arts

Learn more
Recipe videos are filmed in French with English dubbing and subtitle options available
Recipes

Throughout this module, you will explore three exceptional recipes, each chosen to showcase a unique application of chocolate and confectionary.

Framed Raspberry Ganache 

A refined balance of fruit and chocolate with a focus on perfect tempering and precise cutting.

Pear Fruit Jelly

A jewel-like confection showcasing the art of pâte de fruits, with attention to flavor concentration and sugar textures.

Soft Vanilla Caramel 

A smooth, melt-in-the-mouth confection highlighting the mastery of sugar cooking and caramelization.
Equipment

Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen.

Most items can be substituted with what you already have at home, as long as they perform a similar function and allow you to complete each step safely and accurately.

Below is a sample list of equipment used across all the recipes in this module. You will receive a full, detailed equipment list upon enrollment in the course.

  • Spatula / large spatula / mixing spatula
  • Silicone spatula
  • Scraper
  • Paring knife
  • Whisk
    Saucepan
  • Baking sheet
  • Silicone mat
  • Parchment paper
  • Guitar sheet (acetate sheet)
  • Frame (0.8 cm or 20 × 20 × 2 cm)
  • Thermometer / infrared thermometer / electronic thermometer
  • Ruler
  • Dipping fork
  • Non-stick spray
  • Water spray bottle
  • Straight plateSmall square film wrappers
Ingredients

Below are examples of the ingredients included in the recipes of this module, beyond what would typically be found in a standard kitchen.

You will get a full list of ingredients for each recipe at the start of each module when you log in to the learning system

  • Raspberry purée
  • Sugar
  • Inverted sugar
  • Raspberry alcohol
  • Butter
  • Dark chocolate
  • Pectin
  • Glucose
  • Pear purée
  • Citric acid
  • Vanilla pod
  • Caster sugar
  • Cream
  • Vanilla bean

By the end of the Module, you will be able to:
  1. Understand the essential French methods behind chocolate and confectionery.
  2. Gain confidence in working with sugar and chocolate through precise techniques.
  3. Learn to identify and use the correct ingredients and equipment for each recipe.
  4. Develop the ability to troubleshoot and refine your results using excellence checklists.
  5. Master three professional-level recipes that showcase balance, elegance, and technical precision.
  6. Acquire the knowledge to create chocolate and confectionery that meet the artistry and standards of École Ducasse.

Meet your instructor - Julien Métais

Julien Métais obtained a CAP in pastry-making, followed by an additional qualification in pastry-making and restaurant desserts, a cap in baking and a BTM in pastry-making.

At the same time, he completed an 8-year tour of France with Les Compagnons du Devoir, as well as a trip abroad to London in 2017. In September 2021, he became Chef Trainer in Tours before joining the ENSP in August 2024.

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