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.
Included in the course is a workbook which includes a range of recipes and techniques.
- Chocolate gateau
- Tempering and chocolate runouts
- Spun sugar
Our small classes provide lots of support in a fun environment.
- Aged 17 and over