1 Week

Basic knowledge of chocolate.

Learn the art of tempering chocolate, the very foundation of chocolate creation. In this course you’ll be introduced to basic chocolate production and preparation of molds.

After we introduce you to some basic theory of chocolate we will teach you how to hand-temper chocolate, you will create your own chocolate bars, traditional mendiants and almond rochers.

The course will allow you to gain hands on experience of working with molds in order to create small molded chocolates as well as larger chocolate figurines and decoration pieces.

• hand tempering of chocolate, tabling and vaccination method
• the use of different types of couverture chocolate
• chocolate moulding, creating your own chocolate bars
• traditional mendiants & almond rochers
• the use of inclusions such as pistachio, sea salt, nuts, almonds and crystallised violets.

Everything created in class is for students to take home, all materials are included in the cost of the course.