This is very comprehensive and very fun class. Learn how to temper chocolate, how to make filled chocolates, chocolate buttons, caramels, fondant centres, caramels and bars. You will package your chocolates ready to take home.
- How to temper chocolate using the seeding method. You will temper chocolate twice and you can choose white, milk or dark.
- How to use a tempering machine
- How to add colour to moulds using coluored cocoa butter
- Demonstration - making caramel for chocolate centres, including flavouring
- How to make fondant centres (think after eights, orange cremes etc)
- How to make filled chocolates
- How to make mini chocolate bars with inclusions
- Demonstration - how to make 'cake toast' and use this as an inclusion in chocolates
- Demonstration - how to make caramels
- How to dip caramels
- How to make caramel filled chocolate buttons
- How to use transfer sheets
- Packaging - different packing options for chocolates. You will package all the chocolates you have made ready to take home
- Storage including keeping times
Everything is Included including all the chocolate, fillings, ingredients, packaging, use of moulds and equipment. Course attendees will also receive comprehensive course notes.
We provide tea, coffee, drinking water and cake.
You may like to bring an apron (please don't buy one, we do have spares)
Free parking
