May 8 - Truffles & Tempering Workshop (4 Hours)

Time: 10:00am – 2:00pm

Take those skills up a notch with the four-hour Tempering & Truffles workshop which covers the more technical aspects of chocolate making for those wanting to apply a chocolatier’s touch. Learn the different types of chocolate in the appreciation session and understand the science behind why we temper chocolate and how to do it. Test your knowledge by applying your skills to making chocolate ganache, pralines, moulded, dipped, rolled and decorations

$180.00 inc. GST

6 Places Available

What you will do in this class:

  1. Using only the finest Belgian Couverture Chocolate our head chocolatier will introduce you to the world of chocolate, including sampling of a variety of chocolate types – find your “sweet spot”.  
  2. Tempering Chocolate is essential if you are going to be able to use couverture chocolate. We will demystify this dark art, and provide you with the skills and practice to be able to do this when you return home.
  3. You will learn to make a range of 6 chocolates using ganaches, pralines, and caramels learning lots of new skills along the way. You will learn to use mold shells, pipe shapes, hand rolling, and dip chocolates.
  4. There are many ways to finish and decorate your chocolates, we will teach you various techniques to make your finished products look as good as they taste.
  5. Create your own individual 200g chocolate slab, choose your favourite chocolate, then add your favourite flavours and inclusions(nuts, fruits etc.) before decorating with your own flair.

 

Everything you make is yours to take home, and packing will be provided. 

Please remember that chocolate can be a little messy, and it is cool in the chocolate factory. So please bear this in mind when choosing what to wear. We will provide you with an apron. 

 

Cost is $180 for the 4 hour course.