Learn all about chocolate in our after-work chocolate truffles and bonbons demonstration. Under the guidance of one of our Master Pâtissier, you will discover the origins of chocolate: how it is grown, the harvesting ritual and the process that turns this humble fruit into chocolate bars we all love.
By the end of the chocolate demonstration, you will understand the technique of tempering and you will have seen basic ganache being prepared and applied using a variety of techniques such as hand rolling, moulding and piping. You will also be taught how to produce moulded chocolate shells from tempered chocolate as well as how to apply a variety of professional decorative mediums and finishes.
Content of our chocolate demonstration:
- Introduction to chocolate – “from bean to bar”
- Tempering explained – In depth look at the tempering process
- Hand rolled ganache truffles
- Piped ganache bonbons
- Moulded ganache truffles
Included in the price:
3 hour demonstration with tasting and recipe pack. No previous experience is required to participate in this course.