Start the masterclass with some chocolate tastings, to learn the depths and qualities of different chocolate from various origins. Discover the importance of well-tempered chocolate and how to take it through the tempering process at home. Using polycarbonate moulds, you will make your own glossy shells to fill with Christmas inspired ganache and decorate with sprays, gold chocolate and Christmas decorations.
You will each take away 5 presentation boxes of filled chocolates, perfect as gifts and stocking fillers this year!
Level/ Suitable for: Beginners to intermediate. Those with an interest in chocolate, keen to learn tempering of chocolate and desserts.
Skills/ techniques/ content covered: Purchasing chocolate, tempering chocolate, avoiding chocolate bloom, making a ganache, working with moulds, piping, flavouring and storage.
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years)
Suitable for: A gluten-free diet and vegetarians. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2.5 hours.
Workshop Frequency: 2-3 times during Nov and Dec.
What to bring: Feel free to bring along your own tin or Tupperware to transport your truffles. Presentation boxes will be available.
Please note: The ganache mixture is made in pairs and tickets are sold in pairs. You will fill the shells and pipe your filling independently.