INDYASSA Pastry Course #4 Chocolate Dessert

Master nama chocolate dessert with 55% cacao chocolate, whipping cream, and butter; learn melting, emulsification, mold prep, and chilling techniques.

Cut nama chocolate with a warmed knife, dust with cocoa, and shape freely. Chill and store up to one week, then serve slightly melted for a simple chocolate dessert.

Whip warm eggs into a light batter while melting 70% cacao dark chocolate in a double boiler; then scale ingredients by pan capacity and prepare parchment for a 150C bake.

Mix warm chocolate with whipped eggs at about 50 C, fold in flour and cocoa without overmixing, bake 20–25 minutes, then chill. Refrigerate up to 10 days or freeze.

Learn to make Japanese chocolate souffle roll cake batter, including proper egg separation, sugar choices, flour and cocoa sifting, butter and milk warming to 60C, and oven prep.

Whip egg yolks with sugar until pale and creamy to create a fluffy sponge, then whip egg whites into stiff peaks with gradual sugar addition for a stable meringue.

Fold half the meringue into the yolk batter. Fold in the rest with cocoa and flour; mix in butter and milk at 60C, then bake at 180C for 20 minutes.

Learn to make Chantilly au chocolat by folding melted chocolate into whipped cream at room temperature, achieving soft peaks and avoiding separation.

Roll a chocolate souffle sponge cake into a tight log, brushing with a kirsch syrup and filling with Chantilly au chocolat, then refrigerate at least 1 hour before slicing.

Warm the knife, cut with back‑and‑forth strokes, trim ends to slice a chocolate roll cake. Portion into servings and decorate with Chantilly au chocolat, whipped cream, fruits; refrigerate or freeze.

learn to make fondant au chocolat, chocolate lava cakes, with gluten-free and vegan options; includes chocolate sauce, batter, ramekins, and serving ideas like raspberry sauce and vanilla ice cream.

Elevate chocolate chip cookies with browned butter, brown sugar, eggs, vanilla, and dark chocolate chunks. Add baking powder and bake for a chewy center with chilling and temperature control.

Asami thanks you for taking the course and enjoying the chocolate desserts. She invites questions on the q&a page and sharing creations on Instagram with the hashtag indyassa.