Professional Chocolatier Program | Learn From Home

Welcome to Francois Royal® Academy – Chef Chocolatier Program Elevate Your Passion for Chocolate with Our Exclusive Online Program At Francois Royal®, a prestigious French Chocolatier & Pâtissier Academy based in Paris, we offer an unparalleled Chef Chocolatier program designed for those who dream of mastering the art of chocolate. About Program Flexible Learning: Join […]

Detailed Raspberry Pâte de Fruit Recipe

Ingredients: Raspberry purée: 250g Granulated sugar: 300g (plus additional for coating) Pectin: 8g Lemon juice: Juice from approximately 1/2 lemon (around 10-15g, depending on the size of the lemon) Citric acid: Optional, just a pinch (about 1g if you’re using it) Total: Approximately 568g to 573g before cooking, not including additional sugar for coating or […]

Is Ruby Chocolate Real Chocolate?

Whaat is the Secret manufacturing behind Ruby Chocolate? The debate over whether pink chocolate, often referred to as “ruby chocolate,” qualifies as “real chocolate” can be complex due to its unique production process and the marketing surrounding it. Here’s a breakdown based on available information: What is Ruby Chocolate? Ruby chocolate is promoted as the […]

How to Start a Chocolate Business

Starting a business as a chocolatier involves several key steps, from honing your craft to navigating the business landscape. Here’s a step-by-step guide to help you get started: 1. Take a serious chocolatier program Education: Consider taking courses in chocolate-making, pastry arts, or culinary arts. Schools like “Francois Royal®” as they offer affordable chef chocolatier […]

Pâte de Fruit Recipe

Ingredients: 500g of fruit (berries, stone fruits like apricots or plums work well; you can use fresh or frozen) 400g of sugar (plus more for coating) Juice of 1 lemon 10g of pectin powder (or use 25g of fruit pectin if available, adjusting sugar accordingly) 200ml of water Optional for flavoring: 1 tsp of vanilla […]

Learn how to taste chocolate tablet bar?

Hearing Snap Test: Break the chocolate bar by hand to listen for the sound. A sharp, crisp snap for dark chocolate indicates high quality, while milk chocolate will produce a softer sound. If the dark chocolate doesn’t snap well, it might have been exposed to heat. Taste Flavor Exploration: Begin with a small piece, chewing […]

Learn how to taste Chocolate Bonbon Ganache and Praline?

Let’s dive into the nuances of tasting chocolate, where each step from environment to aftertaste plays a crucial role in uncovering the full spectrum of flavors and textures. Environment Setting: Opt for a quiet, well-lit or slightly dimmed room at a comfortable temperature to focus your senses. Temperature: Traditional tasting temperature for chocolate bonbon ganache […]

Become a Chef Chocolatier – Enroll Online – Graduate anytime

Become a Chef Chocolatier – Enroll Online – Graduate anytime Welcome to RÉVOLUTION & LIBERTÉ, the premier French chocolate and patisserie school in the heart of Paris, France. If you dream of mastering the art of French patisserie or chocolate making, this is your chance. Here’s why our online enrollment process is designed with you […]

Chocolate Characteristics

Chocolate Characteristics Chocolates and chocolate coatings are complex to categorize due to their dependence on numerous parameters. Each quality sets certain criteria, but their primary differentiation comes from their usage. Physical Characteristics Fine Grinding The fineness of the grind impacts the texture and mouthfeel of the chocolate. Viscosity and Flow Limit Viscosity is the resistance […]

CHOCOLAT – Chef Chocolatier Student Book – By Francois Royal

Francois Royal We are so honored and happy!! Our new instructor “Executive chef” Francois Royal, hailing from Paris, France, has been immersed in the world of Bakeries, Pâtisseries, Chocolateries the age of 7 years old. His unquenchable desire to improve quality and his remarkable ability to develop simple and reliable solutions drive him to perpetuate […]