Welcome to our new course on praline design by Andrey Dubovik. This course is aimed at professionals and experienced amateurs who would like to improve their skills in the design of chocolates.
01Equipment and Working Environment
03Fillings and Additional Recipes
04The One Where We Finally Start Working on Andrey’s Designs
05Creation of Abstract Patterns with a Stamp
06Spray Pattern Control
07Making of Distinct Metallic Rings on Chocolates
08Fan Brush and Creation of Borders
09Airbrush as a Blowing Instrument
10Hardcore Blowing Practices
12Custom-Made Stencils and a Text on Chocolates
13Andrey’s Signature Mould CW1921
14Velveting of the Finished Chocolates
15Optional Week on Hand-Dipped and Enrobed Chocolates
16Optional Week on Dragee
17–20Unrestricted Access to the Course Materials without our Support
“Equipment and Working Environment”
The first week of the course is all about equipment and basic aspects of working with an airbrush and an air compressor. If you are experienced user, we are pretty sure that you won’t stay on the Week 1 module for too long and will jump straight to the next module from the very first week.
Week 1 materials will become available in 24 hours after your enrolment fee (USD 50 approx.) is paid. From that moment on, you will have a forever access to this module so you can take your time to prepare everything you need to participate. You can start the course with a coming group or with one of the subsequent groups if you need more time to acquire some things for the course. You will also receive an e-mail from us with a personal payment link to pay for the whole course (USD 650 approx.) and a license agreement to be printed, signed and shared with us before you start.
#CONTENTS (AVAILABLE IN 24H AFTER ENROLING)
01► 34:42 “EQUIPMENT” VIDEO-TUTORIAL 9
02“EQUIPMENT” STEP-BY-STEP GUIDE 12
03“EQUIPMENT” FAQs 6
Week 2 is the most important one because you will be exploring the basics you will practice and master throughout the course. In Week 2 module we analyse all the basic elements and steps of creation of moulded chocolates and share how Andrey makes this or that design. It doesn’t really matter whether you follow every single advice of ours or not, our goal is to show you THE MOST important concepts of how to get this astonishing shine and deep colour and master different techniques.
All our materials consist of three parts: a video-tutorial, a step-by-step guide and a home assignment. We recommend that you always start with a video-tutorial to familiarise yourselves with the main concepts of a certain design and understand the techniques used in the tutorial. We provide a text block with FAQs below each video. In case your questions aren’t covered, you will be able to ask them in the comments section below the text block (or you can contact us – Andrey and LIMA – any time via e-mails). Afterwards, you will be able to get down straight to the work on a design. And this is where our step-by-step guides come in. They will guide you through all the major steps of our video tutorials with the help of photos placed in a particular order and accompanied by short text comments. We suggest following the same steps described in our materials. Your goal is to repeat after us. If you follow the steps carefully from one stage to the next, you will get the same awesome results. You will basically have the same home assignment every week: to get just as awesome results as in the tutorials.
Week 2 is devoted to a very basic all-black moulded chocolates made in Andrey’s signature mould CW1921. You can use any mould for this purpose. Your goal for the week is to learn all the main tricks and to make super shiny black chocolates (or empty shells). Your assignment is to upload photos or videos of your results until the end of the week. This is your goal. In case of failure, we are here to help you and analyse your work issues. So if you share your failure as an assignment, we will do our utmost to assist you until you make it.
#Contents (AVAILABLE ON THE FIRST DAY OF THE COURSE)
01► 34:42 “BASICS” VIDEO-TUTORIAL 6
02“BASICS” STEP-BY-STEP GUIDE 12
“Fillings and Additional Recipes”
You might have noticed that the course photos show empty shells, not filled chocolates. We did it on purpose because the goal of this course is to teach you how to make beautiful chocolates (which are generally shells), recreate the designs and master techniques, and not how to cook balanced ganaches, not how to make chocolates that can be stored for months, not how to calculate your own and unique recipes. If you are looking for something like this, attend Alexandre Bordeux’s courses on ganaches.
As you remember, the Week 2 module is devoted to the life cycle of chocolates making including sealing and unmoulding. It would be completely weird if we didn’t show you anything about fillings. So, we have made a detailed tutorial on basic fillings covering main types of fillings we usually use in chocolates: ganaches, crunchy layers, gels and caramel. In the tutorial you will find out about the main concepts, including the understanding of what an emulsion is and why it is important. We will show you how to prepare basic fillings and how to use them in chocolate shells.
We’ve included some Andrey’s recipes for your personal use. We don’t have detailed tutorials on how to prepare them, but you will have the recipes with detailed instructions. It’s up to you whether to use these recipes in the course or not.
Week 3 module is about fillings. And since our course isn’t about fillings, there is no assignment for Week 3. Only tutorials to work with.
01► 34:42 “FILLINGS” VIDEO-TUTORIAL 0
02“FILLINGS” STEP-BY-STEP GUIDE 12
03“FILLINGS” ADD-L RECIPES 12
“The One Where We Finally Start Working on Andrey’s Designs”
Starting from week 4, we will work with the techniques which are most likely the reason why you follow Andrey and why you are here. We begin with pretty easy designs including distinct borders of different colours in a cavity, asymmetric stripes with another colour on the background. In the Week 4 module you will work on three different designs made with the same technique. So we again suggest that you follow our guides to recreate the designs of good quality.
Your assignment for Week 4 is to recreate the designs and share the results. By a word design we mean an exact copy of the chocolates made in the tutorial incl. shape, colour combination and technique. For learning purposes, it’s very useful to recreate the exact same designs as they are showed in the course without significant changes in order to understand your weak sides. But we understand that you don’t always have the same moulds or accessories to recreate the exact same design. So don’t worry because Andrey uses his good judgement when reviewing your works. Our goal is to teach you to use these techniques and to get high quality results, and not to receive photos of the designs showed in the course. So, if you upload all three designs as your assignment, it would be really cool. If you upload only one, it would be fine too and enough for us to say that you have met the course requirements.
01► 34:42 “BORDERS” VIDEO-TUTORIAL 0
02“BORDERS” STEP-BY-STEP GUIDE 12
“Creation of Abstract Patterns with a Stamp”
First modules of the course are pretty simple, but you will be diving deeper and deeper into different techniques and technique combinations with each upcoming course module. The Week 5 module is devoted to a stamp technique and creation of abstract patterns on the surface of chocolates. You will also work on gradients and learn how to control the spray. Your goal for the week is to recreate two or at least one design resembling tree branches.
01► 34:42 “TREE BRACHES” VIDEO-TUTORIAL 0
02“TREE BRACHES” STEP-BY-STEP GUIDE 12
“Spray Pattern Control”
Week 6 is devoted to three very similar designs made with the help of one technique. You will concentrate on controlling a spray pattern to colour mould cavities partly.
01► 34:42 “SPRAY CONTROL” VIDEO-TUTORIAL 0
02“SPRAY CONTROL” STEP-BY-STEP GUIDE 12
“Making of Distinct Metallic Rings on Chocolates”
During Week 7, you will learn how to make bright rings on chocolates.
01► 34:42 “RINGS” VIDEO-TUTORIAL 0
02“RINGS” STEP-BY-STEP GUIDE 12
“Fan Brush and Creation of Borders”
During Week 8, we will teach you to make bright circles on chocolates with a fan brush. One of the designs reminds us of outer space. We will also combine Week 6 techniques with a fan brush.
01► 34:42 “FAN BRUSH” VIDEO-TUTORIAL 0
02“FAN BRUSH” STEP-BY-STEP GUIDE 12
“Airbrush as a Blowing Instrument”
Starting from Week 9, you will use an airbrush not only as a tool for spraying, but also as a tool for blowing clean air. It is not a big secret that lots of Andrey’s designs are made by blowing, i.e. when he makes cocoa butter move in the cavities simply controlling an air stream supplied. During Week 9 you will learn the basics of this technique. You will create a collection of chocolates which shows the evolution of the technique used: from one coloured cavity to a complex design. This week is difficult, prepare to work hard.
01► 34:42 “BLOWING” VIDEO-TUTORIAL 0
02“BLOWING” STEP-BY-STEP GUIDE 12
“Hardcore Blowing Practices”
The Week 10 module is about going ahead with the blowing technique. You will create more complex designs and work with a few colours at the same time. You will also create a black and white version of the design which looks quite simple, but in order to recreate it you should really conquer the technique. You will make the same design once again but with no colourings at all. So, as you see this week is again devoted to blowing, but kinda hardcore blowing.
01► 34:42 “BLOWING II” VIDEO-TUTORIAL 0
02“BLOWING II” STEP-BY-STEP GUIDE 12
During Week 11, you will work on the design we call the Eye. It’s is one of our signature designs in the whole course. Using the techniques you’ve been learning for these 10 weeks, you will make three different variants of one and the same design. We will show different approaches to making the same design. It’s a difficult lesson, but if you have been working hard for the past 10 weeks, it will be easy for you.
01► 34:42 “EYE” VIDEO-TUTORIAL 0
02“EYE” STEP-BY-STEP GUIDE 12
“Custom-Made Stencils and a Text on Chocolates”
During Week 12, you will learn in details how to make bars and use stencils to write texts inside the cavities. It is also one of our signatures designs in the course. It requires the understanding and implementation of all the techniques showed in the course. Your goal is to recreate three different designs of chocolate bars using proposed stencils or your own custom-made stencils with any texts.
01► 34:42 “TEXT” VIDEO-TUTORIAL 0
02“TEXT” STEP-BY-STEP GUIDE 12
“Andrey’s Signature Mould CW1921”
The Week 13 module is devoted to the work with Andrey’s signature mould CW1921. As the author of the mould design, he will share his approach to the work with it. He will show you unusual designs, including black and coloured in different ways pears, Russian dolls and other cool things. After passing this module, you will most probably feel like a jewellery designer.
01► 34:42 “SIGNATURE” VIDEO-TUTORIAL 0
02“SIGNATURE” STEP-BY-STEP GUIDE 12
“Velveting of the Finished Chocolates”
During Week 14, you will learn how to create a velvet effect on chocolates. We will cover finished bonbons and two different types of bars with a velvet mixture . This module has encapsulated all the techniques: stencils, textures, custom moulding. Week 14 is the last week when you work on moulded chocolates and is the last obligatory week to pass the course. The next two weeks are optional and are mainly for those interested in practicing with different kind of chocolates. But as we have just mentioned, you can pass the course by submitting only 14 assignments for the first 14 weeks of the course.
01► 34:42 “VELVET” VIDEO-TUTORIAL 0
02“VELVET” STEP-BY-STEP GUIDE 12
“Optional Week on Hand-Dipped and Enrobed Chocolates”
This week is optional and are for those who want to learn how to make hand-dipped and enrobed chocolates. You will see all the ins and outs of the process. We will show you the process in a, so to speak, homey environment without using special equipment and not for a large scale production. We will make 3 different designs of hand-dipped chocolates and one design of enrobed chocolates. This week’s assignment is optional, but we would be glad to receive your results. But again, it is up to you.
For those of you who don’t want to move on with the course, you can use the last two weeks to improve the results of the course. You can contact us for help, to resolve the issues left and receive support.
01► 34:42 VIDEO-TUTORIAL 0
02STEP-BY-STEP GUIDE 12
03ASSIGNMENT (OPTIONAL) 6
“Optional Week on Dragee”
Week 16 is optional and is for those who would like to learn how to make dragee. We won’t use professional dragee machines, but and we will use an attachment for an ordinary kitchen mixer to make these chocolates from scratch and with no heavy expenses. We will also share some interesting concepts about the design of dragees. Week 16 assignment is optional.
This week is the last one. That’s it. Now you know everything.
01► 34:42 VIDEO-TUTORIAL 0
02STEP-BY-STEP GUIDE 12
03ASSIGNMENT (OPTIONAL) 6
“Unrestricted Access to the Course Materials without our Support”
Keep in mind that you will have access to the course materials for one more month, but you won’t be able to submit your results and won’t receive support.
Those of you who have passed the course, submitted all 14 assignments for 14 modules will get a certificate of the course completion. Those of you who haven’t passed the course won’t get a certificate. It is up to you whether you want to get this certificate or not, we understand that there are lots of people who just want to learn what they need, without submitting results for review. In such case you are still eligible to ask any questions you have during the course. We respect your way to self-learn, so we won’t annoy you with any emails or calls questioning where your assignments are. The course is aimed at professionals, and every professional can decide on his/her own if he/she needs this experience or not. But we do believe that the opportunity to work this way by showing the results privately to the author of these designs is very great and unique. We won’t share your results without your agreement, no one will ever know that you’re taking the course without your agreement. We propose taking the course in a way described above, regardless of who you are: an award-winning chef or a self-directed learning enthusiast. We believe that this course is great experience for everyone. These 16 weeks can change your life drastically.
Unlimited access / COVID-19
All our students (currently enrolled and to be enrolled in one of the future courses) will be granted unlimited time access to the course materials. We believe that it will help people who were placed under quarantine due to the rapid spread of COVID-19 continue their education. This rule works for the SUPERPRALINARIUM as well.
Price and Enrolment
The full price of the course is BYN 1890. The enrolment fee is BYN 135, the second fee which should be paid before the course starts is BYN 1755. The enrolment fee isn’t refundable.
BYN stands for Belarussian Rouble. Since we operate from Minsk, Belarus, due to regional limitations we accept payments in our regional currency. The payment process for everyone is usual as conversion from your currency to BYN is done by the issuing bank. Before enrolling, you can contact your bank support to ask about precise currency rate, or you can simply convert BYN to your card currency using MoneyExchangeRate.org or any similar website.
After you pay the enrolment fee, you will get access to the Week 1 module on equipment for the course. As soon as you are ready to start the course and pay the second fee, wait for the nearest starting date and get started according to the course schedule.
The course is available in ENGLISH only.
The next course starts on AUGUST 17, 2020.