Do you find working with chocolate intimidating and the results a little hit and miss? Then this course is ideal for you. Come and join us for this informative course, where one of our master pâtisserie chefs will demystify this topic for you.
You will experience our “bean to bar” lecture, followed by a look at the raw ingredients used in the production of the chocolate we use. Then we will guide you step by step through the tempering process and show you how to produce a variety of solid chocolate pieces.
Maximum of 16 participants per class, each with their own workstation.