An eggcellent way to kickstart your Easter festivities

Le Cordon Bleu Australia is thrilled to launch a brand-new short course for chocolate lovers and pâtisserie hobbyists alike. This one-day program, offered in Melbourne and Adelaide, introduces professional techniques in a relaxed, fun and beginner-friendly setting. We caught up with Pâtisserie Lecturer Christean Ng from our Melbourne campus to learn more about what participants can expect.

Why should people join this course?

This Easter Chocolate course is designed to be a fun and memorable experience – perfect for anyone with a creative flair who wants to try something new and discover the joy of chocolate making.

What elements of this program are you most excited about?

Easter is not only about enjoying chocolate, but also about creativity and celebration. Before becoming a teacher, I spent years creating chocolate figurines and showpieces designed to be taken home and shared with family and friends. I now look forward to sharing my passion for chocolate with like-minded enthusiasts.

What are some of the technical skills students will learn?

Designed for chocolate enthusiasts and passionate home bakers alike, this course introduces essential techniques such as chocolate tempering and moulding while guiding you through the creation of a beautiful chocolate centrepiece with handcrafted chocolate bonbons and flowers. All techniques are simplified for home use, so students can easily recreate their creations in their own kitchen.

What do you love most about working with chocolate?

Chocolate is synonymous with celebration, marking moments from Easter and Christmas to birthdays, weddings and heartfelt gifts. Handmade chocolate adds a personal touch that turns every occasion into something truly special.

Tell me about your background in the field of chocolate?

I had served as a Head Chocolatier at Burch & Purchese working for renowned Chef Darren Purchese for five years, leading the chocolate department and creating bespoke chocolate figurines and artistic showpieces for major events and distinguished occasions. My work includes the NGV Melbourne Best of the Best chocolate centrepiece, an immersive Alice in Wonderland edible chocolate installation, the Australian Grand Prix dessert showcase, and high-profile celebrations such as Ronan Keating’s wedding.

Having also collaborated with renowned MasterChef Australia guest chef Kirsten Tibballs in product development, I now dedicate my practice to sharing professional techniques and inspiring others through the art of chocolate making.

Are you ready to get hands-on and learn all about the art of chocolate? Join our one-day Easter Chocolate workshop at the links below:

Melbourne

Date: Friday, 20^th March, 2026

Time: 10am-4pm

Cost: $475

Location: Le Cordon Bleu Melbourne, Moorabbin campus

BOOK HERE

Adelaide

Date: Friday, 27^th March, 2026

Time: 10am-4pm

Cost: $475

Location: Le Cordon Bleu Adelaide, Regency Park campus

BOOK HERE