Day One of an Introduction to Chocolate. This course extends on the half day taster and is a more in-depth look at working with chocolate including a very necessary look at its science.
On this day course you will learn:
A background to chocolate, how it’s made, it’s properties and what forms its texture and taste.
A detailed study of the science of chocolate, vital to know we believe, before you can do anything useful with it.
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.
Making and tempering ganches
Making and dipping truffles
Please note we require the class to be full (4 persons) for it to proceed. At times sessions may need to be rescheduled.