info@richres.com
(510) 653-4385
HomeConfectionery TechnologyChocolate Technology
About Richardson ResearchesAbout TerryTestimonials

E-Mail: info@richres.com

Phone: (510) 653-4385
Copyright � 1997-2013 Richardson Researches, Inc. All rights reserved.
Gourmet Continental Chocolates

Course Offering

(Currently there are no course offerings at this time.)

Course Overview

Gourmet Continental Chocolates is a one-week course with extensive emphasis on the techniques of making unique, delicious-tasting, gourmet-type confections. Students will learn about chocolate handling and tempering procedures. The students will participate in every aspect, from making the products to hand-dipping them in chocolate and, of course, to taking their finished products home.

This course is geared for those who, by hands-on participation, want to learn about chocolate handling, hand tempering, dipping techniques and how to make fine confections. The recipes listed below will be given to the students, but the emphasis is on the techniques of making these fine confections. All material is copyrighted under the laws of the United States and may be reproduced for personal use only.


Gourmet Continental Chocolates Program
E-Mail: info@richres.com

Phone: (510) 653-4385
Copyright � 1997-2013 Richardson Researches, Inc. All rights reserved.
This truffle base is used to make Rosa Marias, in which a brandied cherry is folded into the truffle, then dipped in chocolate
Almond-butter crunch dipped in chocolate, rolled in almonds 
Caramel topped with walnuts, dipped in chocolate 
An old French confection of fresh-fruit paste with pecans, shoulder dipped in chocolate
Orange peel and hazelnuts surrounded by dark chocolate - a European favorite of years past 
Creamy butter pecan in chocolate
Fresh and tangy cream, coated in chocolate
Silky-smooth layers of milk and dark chocolate with hints of roasted hazelnuts - very Italian!
A toasted hazelnut surrounded by praliné in a chocolate shell
 Zesty fruit and almond chew, dipped in chocolate
Cherry cream and a brandied cherry center in a chocolate dome
Rich chocolate and walnuts
Velvety smooth, rich chocolate and cream in various liquors, rolled in cocoa, coconut and chopped almonds - a Swiss delight!
Thin crispy nut crunch surrounded by chocolate - an old German favorite
A tantalizing piece blending coffee, milk chocolate and walnuts 
A light, fluffed mixture of milk chocolate with butter, with a touch of orange oil to make the tantalizing Bernice 
A rich, deposited butter cream, topped with roasted almonds, then shoulder-dipped in chocolate 
A soft caramel surrounding a roasted hazelnut, shell molded in chocolate 
A butter-orange juice combination with a velvety texture, formed in chocolate shells 
 Hazelnuts roasted in sugar and coated in milk chocolate - one more good one from France! 
Rich whipped butter cream fondant - this forms the basis of many Belgian style chocolates 
Fleur de Chocolat A light hazelnut chocolate butter confection - another one from Belgium t.
European Truffle 

English Toffee 
Rich Creamy  Caramel
Cassis Noyau 
Zesty Citron Clusters 

Butter Pecan Cream
Strawberry Cream 
Gianduja Truffle 

Couronne Praliné 
Orange Almond Nougat 
Brandied Cherries 
Chocolate Nut Fudge
Ganache Truffle 

Krokant 
Mocha Triangle 
Beurre Au Chocolate and Bernice 

Amandines

Carmelita
Orange Bernadotte 
Hazelnut Crispettes 

Crème au Beurre 

Fleur de Chocolat 
This box of chocolates was made by attendees of the Gourmet Continental Chocolates class.