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.