The art of chocolate - level 1 & 2

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!

DAY 1

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.

DAY 2

• improve and expand on your prior knowledge of working with tempered chocolate
• how to make a selection of chocolate and fruit based ganache's
• chocolate enrobing by hand
• how to work with chocolate moulds
• introduction to chocolate colours and transfer sheets
• piping and filling techniques 
• create pralines with a variety of fillings and textures

All products produced throughout the day are for students to take home, each student can expect to walk away with around 40 pieces of chocolate pralines and truffles. 

A detailed recipe booklet and a chocolate mould is provided as part of the course. 

Please ensure to familiarise yourself with our terms & conditions.

Entry Requirements

There are no entry requirements for this course.