Moelleux au Chocolat

CHF 39.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the course

Moelleux au Chocolat

CHF 39.00 incl. VAT

Moelleux au Chocolat

Moelleux au Chocolat is a French dessert classic that delights with its soft, almost liquid core and intense chocolate aroma. Delicately baked on the outside, creamy and melt-in-the-mouth on the inside – this pastry combines texture and flavor in perfect harmony and makes for a delicious finish.

Expert David Schmid will show you step by step how to whip up the mixture, process the ingredients at exactly the right temperature, and achieve the perfect balance of texture and melt-in-the-mouth perfection when baking. You will also learn how precise timing and careful work result in a Moelleux that surprises with its aroma and impresses with its appearance.

Thanks to high-quality couverture, a hint of Fleur de sel, and the refined, minimalist preparation, the result is a dessert composition with a crisp, delicate surface and a soft center.

Chocolate power

Creamy chocolate core, crispy surface and full-bodied taste make this pastry a small chocolate bomb with a big appearance.

Tips and tricks

David Schmid shows you what matters in terms of mixture, temperature and baking time and how to perfectly combine chocolate, butter and technology.

Flexible and practical

With video and text, you can refine each technique at your own pace whenever and wherever it suits you best.

David Schmid

World Confectioner of the Year 2021

David Schmid’s world is characterized by passion, precision and creativity. As an experienced craftsman and taste architect, he is dedicated to developing unique creations that are both works of art and a delight to the senses. Each composition tells its own story – inspired by travel, encounters and selected ingredients. With a great deal of curiosity, patience, and a constant commitment to perfection, new exclusive collections are created every year. His work was crowned in 2021 with the title “World Pastry Chef of the Year” – the first Swiss person ever to receive this honor. An artist with vision for whom taste is a fine art.