Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

6 hours

Schedule

Sunday 10.00am - 4.00pm

What You Learn

Confectionary making

Chocolate tempering and moulding

Ganache making

What You Get

Certificate of attendance

Recipe notes

Hands on training

Materials to Bring

Pen for note taking

Bag to take goods home

Dress Code

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.

Date
Location
Places Remaining
Date Sunday, 22 Oct 10:00 AM to 04:00 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
10

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.

Please note: Enrolments will close 48 hours prior to commencement of class

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