This is an ideal follow-on course from our Essential Skills for working with chocolate course, for those people wishing to add an individual feel to their chocolate range.
This course allows you to experiment, creating daring and unusual flavor combinations and taste sensations -not usually associated with chocolate.
This course will provide you with the knowledge to make a great selection of fillings and the skills to develop further flavors.
During the theory session we will look at:
Chocolate making process
Cocoa from bean to bar
Science of tempering chocolate
The ideal working and storage environments
How to pack and store finished chocolates
Identifying common faults in the chocolate production
During the practical session the following methods of tempering will be covered:
Mycryo cocoa butter tempering
Use of semi industrial machines
Core Skills and Techniques Covered:
Science of making ganache fillings
Decoration of chocolate molds
Use of transfer and texture sheets
Chocolate truffles and hand enrobed chocolates
What levels are the courses suitable for? Will I need prior knowledge or experience?
All our courses are suitable for beginners, unless otherwise stated but please ask us if you have any queries.
What is included in my course fee?
Kit, course notes and all products made to take home.
How far in advance to I need to book?
Our courses run on an availability only basis, so the earlier you can book the better to avoid any disappointment.
Do you run evening courses?
No, we do not offer evening courses; our school only operates 9am until 5.30pm Monday to Friday and 9am-5pm Saturdays. Sundays we are closed.
Do you offer any recognised qualifications?
All our other courses are COTHM own, we give our own certificate on the completion of each course. Our name is well known and respected within the bakery and confectionary world, we are known for high quality and our reputation precedes us.
Hone your chocolate art skills to build your own chocolate identity from chocolate viscosity optimisation to food pairing.