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Chocolate intensive

Chocolate intensive

Calling on all chocoholics as well as everyone interested to attend an in-depth intensive training on the subject of chocolate.

Whether you are a serious food enthusiast, work in the industry and would like to add to your skillset or would like to test the waters before committing to a full qualification. This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.

What you will learn

  • tempering of dark & milk couverture chocolate
  • tempering ruby couverture Chocolate
  • tabling and vaccination method
  • working with professional tempering equipment
  • working with a variety of different chocolate brands, understanding the differences in application
  • understanding fat bloom, sugar bloom and crystallisation
  • chocolate moulding
  • hand enrobing / hand dipping
  • working with coloured cocoa butter
  • chocolate moulding with chocolate colours
  • airbrushing
  • working with metallic powders
  • working with transfer sheets
  • piping, filling and decoration techniques
  • exploring flavour combinations
  • professional finishing techniques

What you will make

  • multilayered pralines
  • cut pralines
  • moulded pralines
  • chocolate truffles, moulded and freehand
  • pipped fillings
  • gianduja seashells
  • pates de fruits
  • chocolate fudge
  • chocolate figurine 
  • making a variety of fillings:
    • chocolate ganache 
    • ganache with alcohol
    • ganache with fruit inclusions
    • fruit ganache without cream
    • salted caramel filling

Everything created in class is for students to take home, all materials are included in the cost of the course. 

A comprehensive recipe booklet is provided as part of the course.  

Entry Requirements

There are no entry requirements for this course.


5 days



Choose your start date


Monday, 11 December 2023


9am - 3.30pm

Attendance dates

11 - 15 December 2023