Course Time: 9am – 5pm (1 hour break included)
Where: Le Cordon Bleu, Level 2, 52 Cuba Street, Te Aro, Wellington
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 and advanced skills involved in utilizing chocolate moulds to create stunning Easter eggs.
- Muscadin Truffles
- Several types of Ganache
- Piping, Dipping, Colouring & Moulding
No previous culinary experience is required to participate in this course.