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Introduction to Chocolate Tempering


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.

Class structure

Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.

Included in the price

  • Recipe booklet
  • Apron
  • Tea towel
  • All ingredients
  • All cooking equipment and teaching resources are provided in our kitchen for use on the day.

What you need to bring:

  • Sensible, flat-soled shoes. Open toes are not advised
  • Tupperware to transport your products home

Purchasing as a gift?

If looking to purchase this course as a gift for someone, it is advisable to purchase a Gift Card to the value of this course instead. This can be redeemed on this course, or any of our other short courses, or at La Boutique and Café Le Cordon Bleu London.

Price: 250.00£

Duration: 6 hours

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