Description

WHAT'S IT ALL ABOUT?

Discover the art and science of artisan chocolate making in this immersive, hands-on short course. Designed for aspiring chocolatiers, food enthusiasts and industry professionals, this course will teach you the essential skills required to temper chocolate and create a range of handcrafted chocolate confectionery.

Over two practical days, you'll learn professional techniques for working with chocolate, creating silky ganache fillings, crafting hand-rolled truffles, and producing beautifully finished bonbons. Whether you're looking to start a new hobby, enhance your culinary skills or explore opportunities in the food industry, this course provides a strong foundation in artisan chocolate production.

WHO'S IT FOR?

This course is ideal for:
• Chocolate enthusiasts wanting to learn professional techniques
• Home bakers and confectionery hobbyists
• Hospitality, pastry and bakery students
• Food industry professionals seeking to expand their skills
• Small business owners looking to add artisan chocolate products to their offerings
• Anyone with a passion for creating gourmet chocolates

No previous chocolate making experience is required.

WHAT YOU NEED TO KNOW

• Duration: 2 days (6 hours per day)
• This is a practical, hands-on course with a strong focus on chocolate production techniques.
• All ingredients, equipment and materials will be provided.
• Participants should wear enclosed footwear and comfortable clothing suitable for a commercial kitchen environment.
• Students will have the opportunity to create and take home a range of handcrafted chocolates.

TOPICS COVERED

• Understanding chocolate varieties and characteristics
• Chocolate tempering techniques
• Ganache preparation and flavour development
• Hand-rolled and dipped truffle production
• Moulding and decorating artisan bonbons
• Chocolate handling and storage principles
• Finishing and presentation techniques
• Maintaining chocolate quality and consistency