The Art of Chocolate

 

Welcome to The Art of Chocolate, a masterclass designed for pastry enthusiasts, professionals, and dessert lovers who want to elevate their chocolate skills.

This immersive online course will take you beyond the basics, diving deep into the world of luxury chocolate techniques, flavor pairings, and artistic presentation. Whether you’re a seasoned pastry chef or an ambitious home baker, this course will guide you through creating refined, high-end chocolate desserts that showcase elegance, creativity, and technical precision.

What You’ll Learn:

  • Mastering Chocolate Fundamentals – Understanding tempering, ganache textures, and chocolate crystallization
  • Chocolate Bonbons & Confections – Perfecting fillings, shells, and artistic designs
  • Innovative Flavor Pairings – Combining chocolate with bold, unexpected ingredients
  • High-Impact Garnishes & Styling – Creating stunning, Instagram-worthy finishes

This is not just a chocolate course—it’s a journey into the art of fine pastry, where technique meets creativity.

Join The Art of Chocolate Today

Unlock the skills to craft elevated, high-end chocolate creations that impress and inspire. Ready to level up your pastry game? Enroll now.

Course Overview: 

  • Understanding couverture chocolate and their percentages 
  • Fluidity
  • Cocoa Butter Crystal Characteristics 
  • Chocolate Tempering Troubleshooting 
  •    Working and Storage Conditions 
  • Ingredient Identification
  • Product and Equipment list with links
  •  15 ganache recipes 
  • Extra base recipes 
  • Bon Bon decor 
  • Full Bon Bon production 
  • Tempering chocolate (Tabling and Seeding) 
  •  Pricing with automated costing excel sheets for future use 
  • Packaging and Shipping
  • Chef Andra’s Direct Consultation 


Ganache Flavors:

  • Caramel and Ginger 
  • Raspberry and Dark Chocolate 
  • Pistachio 
  • Tequila and Lime 
  • Coconut Rum (2 layers) 
  • Exotic Curry 
  • Raspberry and Orange (2 layers) 
  • Yuzu Ginger 
  • Calamansi and Passion Fruit 
  • Dulce de Leche Coffee (2 layers) 
  • Tropical 
  • Mixed Berry 
  • Hazelnut Chocolate 
  • Milk Chocolate Passion Fruit
  • Ruby Chocolate Tablets with dried berries and dulcey & caramelia pearls

Student Reviews

5 star rating

Professionalism of Entire Class

Taminah Johnson

This is very intense in the knowledge of Chocolate from the Beans to clients door; thee most hands down BEST of the BEST in ALL the classes !!! I LOVE Chocol...

Read More

This is very intense in the knowledge of Chocolate from the Beans to clients door; thee most hands down BEST of the BEST in ALL the classes !!! I LOVE Chocolate 🍫

Read Less
5 star rating

This right here Is a must

stephanie Rivas

She is the best like this course is worth every penny !!!!!! 😭😭😭😭😭 im in loveeeeee pleasee purchaseee. youll be making and eating the treat the smelll OMG

She is the best like this course is worth every penny !!!!!! 😭😭😭😭😭 im in loveeeeee pleasee purchaseee. youll be making and eating the treat the smelll OMG

Read Less
5 star rating

Best Course Ever

firn breary

The best course ever. I’ve learned so much and can’t wait to take the next course

The best course ever. I’ve learned so much and can’t wait to take the next course

Read Less
5 star rating

Another level of desserts

Maritza Pedroza

This course helps you to think more creative, not only for entremets, but for every dessert you want to make. It has elevated my techniques, and now my desse...

Read More

This course helps you to think more creative, not only for entremets, but for every dessert you want to make. It has elevated my techniques, and now my desserts are in another level!!!

Read Less
5 star rating

Advanced Chocolate Skills

Kayisha Thompson

If you are seeking to elevate your chocolate-making skills then this is the class for you! Ms. BougieEats has compacted her education into a palatable course...

Read More

If you are seeking to elevate your chocolate-making skills then this is the class for you! Ms. BougieEats has compacted her education into a palatable course into units that you can slowly eat. :)

Read Less
5 star rating

Review For "The Art of Chocolate" Course

Kenzy Ingersoll

Super fun and easy to understand

Super fun and easy to understand

Read Less
star rating

Read Less

Instructor(s)

Owner

Andra Dynese

Chef Andra Dynese is an experienced culinary and pastry artist based in Los Angeles, CA. She is the founder and instructor of Bougie Eats, an online pastry academy that brings her classroom into the homes of creatives worldwide, enabling them to learn elevated dessert techniques comfortably and at their own pace. With over 15 years of experience, Chef Andra has honed her skills in various esteemed restaurants, hotels, catering companies, culinary schools, and pastry boutiques. She has had the privilege of creating for celebrities such as Dave Chappelle, Questlove, Robert Glasper, Snoop Dogg, and Taylor Swift. Her expertise has led to brand partnerships with companies like Revol USA, Valrhona, Chef Rubber, Back to Zero Company, Zeelool, Felchlin, and Cacao Barry. Academically, Chef Andra holds an A.S. in Culinary Management, a B.S. in Event Management, and an M.S. in Hospitality and Tourism Management. She is currently pursuing her Ph.D., focusing her research on Black chefs in the restaurant industry. In addition to her role at Bougie Eats, Chef Andra serves as the Senior Director of Campus Dining and Hospitality for a nonprofit in Los Angeles and is an adjunct instructor at Long Beach City College. She has previously taught at various universities and colleges across the country, offering classes ranging from Artisan Breads and Pastries, Plated Desserts, Advanced Culinary, Chocolate and Confections, Food and Beverage Cost Control, to Event Management. Chef Andra has showcased her talents on Food Network, competing in two competitions, and owns The Service Boutique, a consulting firm specializing in hospitality organizations. Her dedication to the culinary arts and education has impacted over 2,000 students worldwide, making elevated desserts accessible and feasible through her online courses. For more information or to enroll in her courses, visit www.bougieeats.com.

Course curriculum

  • 1

    The Art of Chocolate Introduction

  • 2

    Chocolate Theory

  • 3

    Product and Equipment List

    • The Art of Chocolate Equipment and Ingredient List
  • 4

    Ingredient Identification

    • The Art of Chocolate Ingredient Identifcation

  • 5

    Ganache Recipes

    • Ganache Recipes

    • Base Recipes

  • 6

    Ganache Production

    • Ganache Production
  • 7

    Bon Bon Designs

    • Bon Bon Design

  • 8

    Tempering Chocolate: Tabling vs Seeding Methods

    • Tabling Method

    • Seeding Method
  • 9

    Bon Bon Production

    • Bon Bon Production

  • 10

    Pricing and Cost Control

    • The Art and Business of Chocolate – Turning Passion into Profit

    • Costing Out Your Chocolate Bon Bon Box for Profitability

    • Standard Recipe Card, Blank

    • Standard Recipe Card with Formulas

    • Standard Recipe Costing

  • 11

    Final Presentation

FAQ

  • Is this class live?

    It’s pre-recorded so that you can take it at your own pace.

  • I’m a beginner, should I take the class?

    Yes! This course is beginner friendly.

  • Where can I find everything?

    I provide you with an equipment and product list with links.

  • How long do I have to take the class?

    You have course access for a lifetime!