Learn how to make smooth delicious ganache and flavoured fruit gels to create beautiful moulded chocolates and the techniques for tempering chocolate and applying chocolate couverture.
Indulge your creativity by preparing divine cocoa butter colours to apply to your chocolate moulds, making your own individual pieces of art. Use a confectionery guitar cutter to shape your pralines, then hand dip with a variety of confectionery inclusions to add style to your design.
Chocolate lovers will rejoice to take home a selection of divine treats, and the recipes to recreate these treats at home.
- Cost: $280
- Date: Saturday 18 May 2019
- Time: 9:00am - 4:00pm
- Location: Le Cordon Bleu Sydney - 250 Blaxland Road, Ryde, NSW, 2112
*Recipes are accurate at the time of publication but are subject to change based on product availability.