You will learn all there is to know about chocolate, including its source, types and the qualities available. You will learn by doing. First we will explain the secret of chocolate tempering and the importance of the correct temperatures. We will also discuss the different tempering methods and demonstrate the one most suited to your needs. The entire programme will be demonstration followed by hands-on experience.
During this class the teacher will discuss the equipment required to make chocolates on a small scale, demonstrate how to properly temper the chocolate and how to fill moulds. The student working alone will temper their own chocolate and fill their own moulds. The student will gain valable hands-on experience and confidence and will learn how to make a variety of chocolates, including: (a) The correct method of handling and caring for the chocolate moulds.
(b) Production of a range of fillings, including firm and soft ganache.
(c) Production of chocolate figures.
(d) Filling the prepared moulds with tempered chocolate
There are no "extras". The fee covers everything including all ingredients and use of equipment. Car parking is available and it is free.
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