Chocolate, ice, and air
Where Pâtisserie assembles finished desserts, Specialist Crafts push a single material to its technical edge: cocoa butter crystallized to a glossy snap, water frozen smooth instead of gritty, and air whipped into a structure that holds.
New here? Each of these stands alone, but they share one thread: controlling how a material sets, whether that is a fat crystal, an ice crystal, or a stabilized foam.
Chocolate & Confectionery
Tempering and cocoa-butter polymorphs, water activity and shelf-stable ganache, and the crystalline-versus-glassy divide behind every sugar confection.
11Frozen Desserts
Ice cream, sorbet, and gelato as a controlled-crystallization problem: overrun, serum concentration, and keeping the ice crystals small.
12Aeration & Mousse Systems
The physics of whipped foams: what stabilizes a bubble, why foams collapse, and how mousses hold air in a set matrix.