Date: Saturday 13th April 2019
Adult: $149 (16 years and older)
Child: $99 - If you are wanting to book in a child, please book by emailing firstname.lastname@example.org
Please note: Children must be aged 10 or over to participate and must be accompanied by an adult.
Course Time: 9am – 1pm (15 min break included)
Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day.
Easter egg making is a holiday tradition like no other. Join our master chefs for a hands-on workshop where you will learn elementary skills involved in utilizing chocolate to create two stunning Easter eggs and Truffle treats.
- Truffle technique
- Ganache technique (Praline and Fruit)
- Piping, Dipping & Moulding
No previous culinary experience is required to participate in this course. Please note that one of the ganaches you will be making does include nuts.
You will be able to take your creations home with you.
Where: Le Cordon Bleu, Level 2, 52 Cuba Street, Te Aro, Wellington