Back to courses
The “éclat”: antioxidant dessert with argan oil, raw cocoa, coffee & vanilla
An light dessert, deliciously flavored with cocoa, vanilla and coffee, combining ingredients with antioxidant properties
Watch the first lesson of this course for free
The complete programme remains visible so you can review the course progression before subscribing.
Dark chocolate icing
Techniques covered
- Mixing with a hand blender
- Smoothing a glaze with an immersion blender
- Making a glaze
- Scraping a vanilla pod
- Making a mousse
- Using the "rub in" method (sablage)
- Sanding a dough by hand
- Cutting sweet pastry dough
- Rolling out sweet pastry dough
- Making a sweet pastry dough by hand
- Making an insert
- Spreading a mix using a spatula
- Baking Genoa bread in the oven
- Making Genoa bread
- Crushing cocoa beans
- Preparing a crisp
- Coating with syrup
- Making a flavored syrup
- Soaking in syrup
- Making a custard
- Pasteurizing a mixture
- Making a creamy
- Boiling "à la nappe"
- Cooking a cream
- Cooking a cream "à la nappe"
- Lining a mold
- Assembling a dessert in a mold
- Assembling a dessert
- Placing an insert inside a mold
- Unmolding
- Whipping a cream with a whisk
- Glazing a dessert
- Grinding coffee
- Using a piping bag
- Decorating using a piping bag
- Making a chocolate circle
- Tempering chocolate without a thermometer
- Using rhodoid
- Tempering chocolate
- Make a chocolate decoration
Discover more courses
Access the full course and all of VoilaChef
One membership for all VoilaChef content and services.
- 157
- online courses
- 45
- leading Chefs
- 1 100
- expert techniques
- 24/7
- on all your devices
- Unlimited access to the full course
- A space to connect with other members
- Downloadable technical sheets
- Interactive live sessions and replays