Thanks for stepping inside the ChezSlaughter Chocolate Online Academy! My name is Jeff Slaughter and I’ll be your online Chocolate Academy sherpa.

I’m letting just a few folks inside to see the outline for our first course, ‘Fun With Belgian Chocolate’.

If you have any thoughts or questions after reviewing the outline below, please let me know by emailing me at: [email protected].

Soon, I’ll open enrollment to the Academy for the ‘beta’ group. If you join that group, you’ll not only get the course at a reduced rate but you’ll also get more one-on-one help from me as we walk through the course together.

I hope what you see below whets your appetite to join the course and have fun with Belgian chocolate with me!

Let me know your thoughts!
Jeff Slaughter
ChezSlaughter Chocolate Online Academy

ChezSlaughter Chocolate Academy 
Fun With Belgian Chocolate
Course Outline

Section 1: Fun With Belgian Chocolate Basics
Module 1: Introduction
Lesson 1: Welcome
Lesson 2: Before We Begin
Lesson 3: Course Outline
Lesson 4: My Chocolate Story
Assignment: Share Your Chocolate Story on the Group Facebook Page

Module 2: Your Belgian Chocolate Primer
Lesson 1: Why We Use Belgian Chocolate for This Course
Lesson 2: A Little Chocolate History
Lesson 3: What Makes Belgian Chocolate ‘Belgian’?
Lesson 4: The Belgian Praline
Lesson 5: Chocolate: The Belgian Way of Life
Assignment: Research the websites of a few Belgian chocolatiers; and on the group Facebook page, share one that most appeals to you and why.

Module 3: Some Things You Need to Know
Lesson 1: Your Environment
Lesson 2: Your Supplies & Equipment
Lesson 3: Your Ingredients List
Lesson 4: How to Store Chocolate
Lesson 5: Enemies of Chocolate
Lesson 6: Your Chocolate Vocabulary
Assignment: In the Facebook group, describe then environment in which you’ll be working in terms of location, space you have to work with, etc. Also share the toppings you plan to use in your chocolate projects.

Module 4: Tempering Chocolate
Lesson 1: What is Tempering?
Lesson 2: How to Temper
Lesson 3: Tempering Troubleshooting
Assignment: Share your experiences (with words and photos) as you learn to temper chocolate.

Section 2: Fun with Belgian Chocolate Projects
Note:If you’ve seen photographs of my chocolate, you’ll notice that I use a number of different molds and decorative transfer sheets. Molds and transfer sheets are expensive, and the process to use them requires some production steps that would be challenging and expensive in the beginning. Therefore, we won’t use them in this course. We’ll keep our chocolate projects simple so that you can have fun with Belgian chocolate without breaking the bank. I would rather that you spend your money on quality Belgian chocolate.

Module 5: Making Mendiants
Lesson 1: What are Mendiants?
Lesson 2: Equipment, Supplies & Ingredients
Lesson 3: Production Steps
Assignment: Make a batch of Mendiants and post a picture in the Facebook group.

Module 6: Making Chocolate Lollipops
Lesson 1: The History of the Lollipop
Lesson 2: Equipment, Supplies & Ingredients
Lesson 3: Production Steps
Assignment: Make a batch of chocolate lollipops and post a picture in the Facebook group.

Module 7: Making Chocolate Clusters
Lesson 1: The History of the Cluster
Lesson 2: Equipment, Supplies & Ingredients
Lesson 3: Production Steps
Assignment: Make two different kinds of chocolate clusters and post pictures in the Facebook group.

Module 8: Making Chocolate Dipped Treats
Lesson 1: The History of the Chocolate Dipped Treat
Lesson 2: Equipment, Supplies & Ingredients
Lesson 3: Production Steps
Assignment: Dip three different treats in chocolate and post pictures in the Facebook group.

Module 9: Making Chocolate Bark
Lesson 1: Bark to the Basics
Lesson 2: Equipment, Supplies & Ingredients
Lesson 3: Production Steps
Assignment: Make two different kinds of chocolate bark and post pictures in the Facebook group.

Your Graduation
After you complete all 10 modules, we’ll celebrate you in the group Facebook page and you’ll receive a certificate of completion from ChezSlaughter Chocolate Online Academy in the mail!

And as an alumni of the Academy you’ll be the first to know about future courses as well as updates made to the ‘Fun With Belgian Chocolate’ course.