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What You Learn
Chocolate tempering and moulding
What You Get
Hands on training
Certificate of attendance
Materials to Bring
Bag to take goods home
Pen for note taking
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
At least they will be with this class….Let us fill your life with truffle
Showcase your skills and give a gift with “ganache” – handmade chocolates. This class offers an introduction to chocolate making techniques, moulding and fillings.
Learn the components and methods of making individual chocolate truffles and be inducted into the process of tempering. Discover how to make a flavoured infused ganache, the professional procedures for filling chocolates and how to obtain a professional finish on the truffle including rolling and cutting techniques.
You will also make your own customised chocolate bar (decorated with caramelised nuts and dried fruits) and an assortment of dipped chocolate bon bons. This hands on class will include chocolate enrobing in addition to professional dipping procedures.
Take home all you make in class
A light lunch will be served to all participants.
On completion of this class you will receive a certificate of attendance.
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.