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Chocolate Foundation Skills - Level 1

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Learn the art of tempering chocolate, the very foundation of chocolate creation. In this course you’ll be introduced to basic chocolate production and preparation of moulds. After we introduce you to some basic theory of chocolate we will teach you how to hand-temper chocolate, you will create your own chocolate bars, traditional mendiants and almond rochers. 

What you will learn

  • hand tempering of chocolate, tabling and vaccination method 
  • the use of different types of couverture chocolate 
  • chocolate moulding, creating your own chocolate bars
  • traditional mendiants & almond rochers
  • the use of inclusions such as pistachio, sea salt, nuts, almonds and crystallised violets.
All products produced throughout the day are shared between students to take home. 

Please ensure to familiarise yourself with our terms & conditions.  

Entry Requirements

There are no entry requirements for this course.


1 day



Choose your start date


Saturday, 16 May 2020



Attendance dates

16 May 2020