The Crème de la Crème of Chocolate

What you'll learn

You’ll learn the arts of tempering chocolate and blending fresh ganache with various complementary flavour combinations and how to dip and roll truffles for a perfect finish, as well as how to use chocolate moulds like a professional. Under Mark’s guidance, you will use cocoa butter colours and chocolate transfer sheets and learn a variety of different piping techniques and toppings to decorate your chocolates and desserts to impress.

Throughout the course, the finest chocolate and ingredients will be used; you will also have the chance to conduct a taste comparison of different grades of chocolate and learn about the new ruby and gold chocolate and their origin from bean to bar.

Take home all your creations, together with recipes, ready to delight your friends and family or charm your customers.