Alexandr Trofimenkov

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Together with Aleksandr Trofimenkov, you will gain basic knowledge of working with chocolate and, step by step will be able to develop your skills to a professional level. In each lesson, you will learn different techniques for making chocolates, filling for moulded and enrobed bonbon, and decorating techniques that transform a classic chocolats into a piece of art.

1. Enrobed lemon-basil bonbon

  • Marmalade with lemon
  • Ganache with lemon and basil




2. Mango and passion fruit chocolate bar

  • Passion fruit and mango marmalade
  • Passion fruit ganache
  • Crumble
  • Crispy layer



3. Yuzu and raspberry bonbon

  • Raspberry marmalade
  • Ganache with yuzu




4. Grand Marnier and praline bonbon

  • Carmel ganache with Grand Marnier
  • Praline with hazelnut and almond
  • Crunchy layer with praline




5. Chocolate truffle with rum and vanilla

  • Truffle with rum and vanilla
  • Crunchy chocolate crumbs




6. How to temper chocolate

7. How to color cocoa butter


  • Access to the video lessons and PDF recipes for 12 months (PDF recipes are available to download on your device)

Course Features

  • Lectures 7
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 12
  • Certificate No
  • Assessments Yes
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  • How to make enrobed lemon-basil bonbon 1

    • Lecture1.1
      Watch video lesson how to make lemon-basil candy/set 20 min
  • How to make mango-passion fruit chocolate bar 1

    • Lecture2.1
      Watch video lesson mango-passion fruit bar/set 27 min
  • How to make Yuzu and raspberry bonbon 1

    • Lecture3.1
      Watch video lesson how to make yuzu-raspberry candy/set 13 min
  • How to make Grand Marnier and praline bonbon 1

    • Lecture4.1
      Watch video lesson how to make Grand-Marnier and praline bonbon/set 22 min
  • How to make truffle 1

    • Lecture5.1
      Watch video lesson how to make truffle/set 19 min
  • How to temper chocolate 1

    • Lecture6.1
      Watch video lesson how to temper chocolate/set2 19 min
  • How to color cocoa butter 1

    • Lecture7.1
      Watch video lesson how to color cocoa butter/set2 03 min
Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.


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