Introduction to Chocolate

A full day course, this is in-depth look at working with chocolate.

On this day course you will learn:

  • A background to chocolate, it’s properties and what forms its texture and taste,
  • The theory behind tempering/pre-crystallisation,
  • Easy and quick methods of tempering chocolate,
  • How to test if chocolate is in temper before doing anything with it and troubleshoot if it’s not.
  • Using moulds to make chocolates,
  • Making and tempering ganches,
  • Dipping and finishing truffles.

You come away from the course with the knowledge to temper and make your own chocolates as well as the chocolates you make on the course.

Please note we require the class to be full (4 persons) for it to proceed. At times sessions may need to be rescheduled.

Next course dates Tuesday 21st February and Tuesday 20th March 2018. 9:30am – 3:30pm.
Please note that lunch is not provided.



Additional information


21 February 2018, 20 March 2018