Our longest running and most popular course! This is an interesting and information packed course designed specifically for anyone wishing to learn the fundamentals of working with chocolate and possibly go onto start a small chocolate business.
You will learn the techniques and receive information on ideas that are not covered on any of our other courses – so this really is the course for anyone who is serious about working with chocolate.
An introduction will cover the history and processes involved in the production of chocolate, as well as the theory and science behind tempering – the most important skill to master.
You will then learn and practice the different ways to temper chocolate by hand and also different types of machine tempering and how to correctly handle chocolate and the different techniques for working with it.
Through demonstration and hands-on practice this course will teach you how to:
Make a selection of different flavored soft centers.
Make flavored ganache.
Produce molded chocolates and a range of truffles.
Use molds to make novelty figures and decorations.
Work with colored chocolates.
Produce a range of hand dipped items.
The course will also briefly cover packaging, machinery and some of the legal requirements for making and selling 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.