Learn the art of making stunning & irresistible han?d made chocolates using the correct tempering technique in this 3 hour hands-on workshop. We will cover various concepts & techniques so by the end of it you will be able to recreate the chocolates as per your personal preference & taste. We will round off the session with chocolate tastings & you also get to take home a selection of your creations.

DATE & TIME:

• 21st July (Sunday) 10am - 1pm

• 21st July (Sunday) 3pm - 6pm

• 18th August (Sunday) 10am - 1pm

• 18th August (Sunday) 3pm - 6pm

  (For other dates please contact us)

VENUE: Toorak Corporate, SE 228, 25 Milton Parade, Malvern, Melbourne, Vic 3144

PREREQUISITE: No prior experience in chocolate making required. Suitable for age 13 & above. (Age 9-12 are welcome to enrol when accompanied by an adult taking part in the workshop together)

WORKSHOP TAKEAWAY: Chocolate Making Handbook (includes all recipes), Letter of Completion & a selection of your chocolate creations!

WORKSHOP DETAILS:

CHOCOLATE CONCEPTS

Truffles

Marble Bars

Ganache Filled Chocolates

Custom Chocolate Barks

Almond Clusters with Sea Salt Drizzle

Decadent Chocolate Biscuits & Flavorings

Chocolate Lollipops

Chocolate Enrobing

TECHNIQUES

Process of tempering chocolate

Understanding chocolate varieties, equipment & moulds

Working with fillings, flavorings & transfer sheets

Learning how to make your own ganache

Moulding, unmoulding & hand enrobing techniques

Chocolate temperature & storage

We use the finest quality ingredients and keep the batches small to ensure greater personalisation. This course is specifically designed for you to get hands-on training in chocolate making and is a beginner to intermediate level.

All our workshops are self-development workshops.

Bookings are essential and 100% in advance. Limited seats per batch!

*Dietary Information: In case of dietary requirements, we welcome you to contact us before booking in order to check on the suitability of the ingredients used during the workshop.

Allergens present in workshop: Tree nuts, dairy, gluten