This is very comprehensive and very fun class. Learn how to temper chocolate, how to make filled chocolates, truffles including piping and flavouring, ganache and bars. You will package your chocolates ready to take home.
- How to temper chocolate using the seeding method. You will temper chocolate twice and you can choose white, milk or dark.
- How to use a tempering machine
- How to add colour to moulds using coloured cocoa butter
- Demonstration - making raspberry ruffle for chocolates
- How to make ganache for chocolates including flavouring
- How to whip ganache
- How to make filled chocolates
- How to make mini chocolate bars with inclusions
- Demonstration - how to make 'chocolate soil' and use this as an inclusion in chocolates
- How to make truffle centres for chocolates
- How to dip ruffle balls and piped truffles
- How to use metallic lustres to enhance chocolates
- Packaging - different packing options for chocolates. You will package all the chocolates you have made ready to take home
- Storage including keeping times
Everything is Included including all the chocolate, fillings, ingredients, packaging, use of moulds and equipment. Course attendees will also receive comprehensive course notes.
We provide tea, coffee, drinking water and cake.
You may like to bring an apron (please don't buy one, we do have spares)
Free parking
