Chocolate Essentials
Working with chocolate involves precision and care. Gain confidence and tips from our chef-tutor in our professional kitchen in this one day weekend course.
Introduction
Discover the diversity of chocolate in this one day workshop, making lots of tempting goodies to take home. Our specialised tutor has a wealth of experience and knowledge to share.
Successful chocolate work comes from an understanding of the ingredients, temperatures, techniques and tools involved.
Tempering: How to melt chocolate so it is shiny when cooled
Runout: Shapes and designs made from piping melted chocolate
Ganache: A combination of chocolate and cream; by changing the ratio it can be used for a variety of purposes from icing to truffles
Our one day class starts with an introduction to chocolate, then you will learn a variety of skills while making a range of tempting treats to take home.
Recipes include:
- Chocolate gateau
- Ganache
- Tempering and chocolate runouts
- Spun sugar
Our small classes provide lots of support in a fun environment
Page Updated: 07 Nov 2024
Course Requirements
- Aged 17 or over
- English Language Recommendations: NCEA Level 1 or IELTS 5.0
Session Dates
Saturday, 9:30 am - 3:00 pm
Enrolment
Click on the date above and this will redirect you to the enrolment form, where you can pay online.
Registration Deadline
Registrations close 1 day before the course starts. Late registrations may be available, please enrol and contact us regarding any late registrations.
Course Fees
- NZ$155
