With expert tuition you will learn a variety of advanced skills including how to hand decorate and airbrush chocolate moulds using cocoa butter colours (obtaining that much sought-after glossy surface shine and using masking stencils), discover some interesting and less usual ganache infusions using herbs and spices, create delicate butter ganache and fruit caramel, use a variety of chocolate making methods to suit a range of situations and of course strengthen previous skills such as tempering and casting moulds.
All ingredients & equipment provided.
ALLERGENS: Please note that during the course we will be using ingredients containing allergens: soya lecithin, milk, gluten, nuts, sesame, eggs, and peanuts – traces or substantial amounts are present in the ingredients we use. This is in addition to any allergens present in the kitchen.
Artificial colourings including AZO colours will also be used.
The class runs from 10am – 4pm. To help us be more environmentally friendly, please bring reusable containers with you on the day.
What is included:
- All equipment and ingredients required to prepare the days menu.
- An ESFW apron to wear on the day
- Expert tuition from our experienced and friendly chef tutors and assistants
- A full day of hands-on cookery
- A printed recipe booklet detailing the chocolates covered
- Refreshments throughout the day and a glass of wine with lunch
Not suitable for sufferers of allergens: soya lecithin, milk, gluten, nuts, eggs or peanuts, as traces or substantial amounts are present in the ingredients we use. Artificial colourings will also be used.
If the course is full, please email us on firstname.lastname@example.org and we can add you to a waiting list.