Learn the components and methods of making chocolate couverture and the different methods of hand tempering, and learn about a range of different types of chocolate.  Find out how to make a range of filled chocolates from the preparation of the chocolate mould to a range of different ganache fillings such as gianduja cream, liquor, nuts and marzipan.  Once your chocolates are made you will then create your own chocolate box of pure chocolate couverture in which you will take all your chocolates home to enjoy!

Single session: 9.30am - 3.30pm

Variations: Christmas Chocolates (December only)

Check for available courses:
Course Bookings - Melbourne
Course Bookings - Sydney