No previous qualification needed however due to the physical nature of some of the tasks, a good hand to eye coordination is essential.
Calling on all chocoholics as well as everyone interested to attend an in-depth intensive training on the subject of chocolate.
Whether you are a serious food enthusiast, work in the industry and would like to add to your skillset or would like to test the waters before committing to a full qualification. This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.
What you will learn
tempering of dark & milk couverture chocolate
tempering ruby couverture Chocolate
tabling and vaccination method
working with professional tempering equipment
working with a variety of different chocolate brands, understanding the differences in application
understanding fat bloom, sugar bloom and crystallisation
hand enrobing / hand dipping
working with coloured cocoa butter
chocolate moulding with chocolate colours
working with metallic powders
working with transfer sheets
piping, filling and decoration techniques
exploring flavour combinations
professional finishing techniques
What you will make
chocolate truffles, moulded and freehand
pates de fruits
making a variety of fillings:
ganache with alcohol
ganache with fruit inclusions
fruit ganache without cream
salted caramel filling
Everything created in class is for students to take home, all materials are included in the cost of the course.
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.