Sunday 10.00am - 4.00pm
What You Learn
How to temper chocolate
Chocolate cutting by hand
What You Get
Hands on training
Certificate of Attendance
Materials to Bring
Pen for note taking
Carry bag to transport goods home
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers 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.
We will we will choc you…Everybodyyyyy…..
The mercury will heat up with this class
In this class you will concentrate on moulding and hand cutting chocolates; you will create a moulded chocolate hazelnut praline and tea infused flavoured ganache.
Learn about the different types of ganache, be instructed into how to temper and enrobe chocolate and make a selection of filled and shell moulded chocolates to take home.
That’s choc ‘n’ roll baby!!
On completion of this class you will receive a certificate of attendance.
A light lunch is provided for all class participants
Take home all you produce in class