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The art of chocolate - level 1 & 2

Pralines and Truffles

In this hands on and interactive workshop you will learn the art of tempering chocolate, the very foundation of chocolate creation. In this course, you will learn about basic chocolate production, preparation of a variety of moulded and hand enrobed chocolate pralines and truffles that will impress!



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 and almonds.


What you will learn

  • how to make a selection of chocolate and fruit based ganache:  
    • baileys milk chocolate ganache  
    • dark infused chilli ganache  
    • raspberry fruit base ganache using white chocolate  
    • valrohna passionfruit chocolate ganache  
  • chocolate enrobing by hand  
  • how to work with chocolate moulds  
  • introduction to chocolate colours and transfer sheets  
  • piping and filling techniques 
  • create bon bons with a variety of fillings and textures.  

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.  

Please ensure to familiarise yourself with our terms & conditions and FAQ's 

Entry Requirements

There are no entry requirements for this course.




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