All In One Course Outlines 1. Chocolate Tempering ( Dark,White and Milk chocolate). Temperature in melting chocolate. Difference between Couvture and Compound. 2. Chocolate Modeling . Modeling of chocolate balls . Modeling of heart shape with chocolate . Modeling of chocolate rings etc 3. Chocolate cake pops. Chocolate ice creams . Chocolate ganache . 4. Three layered chocolate cakes . Chocolate ganache sculpturing . Two tierd cakes. Easy way to frost with Chocolate ganache . Layered croissants