CHOCOLATE

Often regarded as the high arts in the sweet world, chocolate work and sugarwork takes meticulous attention and an analytical mind to master, despite their humble beginnings as small treats for quick enjoyment. We emphasize teaching the theories and science behind sugar and chocolate to ensure long-term understanding and your ability to problem solve, so it will always be fun to work with them!

Class listing updated on November 25, 2023

 
Gusta Cooking Studio proudly use chocolates from Valrhona & Cacao Barry in all our classes
 

Hand-rolled Chocolate Truffles

$135 or 5 prepaid points /person
All materials included

Duration: 3 hours
Format: In person, Hands-on
# of Students: 4 - 12

What you will learn:

  • The basic science behind emulsion and its role in ganache

  • Two major methods to making ganache, the traditional and the perfect methods

  • Learn how to troubleshoot broken ganache

  • Tricks to hand roll truffles, decorate, and store them

Advanced Hand-rolled Truffles with Fruit & Liquor

$169 or 6 prepaid points /person
All materials included

Duration: 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 12

What you will learn:

  • Theoretical understanding of various emulsions in ganache

  • Two modern methods to making ganache, the rapid and the perfect methods

  • Heuristic approach to basic chocolate tempering and truffle coating

  • How to go beyond just cream and chocolate in ganache making

 

Tempering Basics: Duo Chocolate Bar
with Kyoto Matcha & Black Sesame

$169 or 6 prepaid points /person
All materials included

Duration: 2.5 - 3 hours
Format: In person, Hands-on
# of Students: 4 - 6

What you will learn:

  • Theoretical understanding of chocolate crystallization

  • Techniques in tempering chocolate using seeding method

  • Tricks in matching relevant flavours in chocolates

  • Creating flavoured chocolate bars with textured toppings

Whiskey Moulded Bonbons

$250 or 9 prepaid points /person
All materials included

Duration: 4 hours
Format: In person, Hands-on
# of Students: 3 - 6 (Minimum to run is 3 students)

What you will learn:

  • Chocolate theory and guidance on chocolate bonbon production and preparations

  • Decoration of shiny moulded bonbons, learning of colour, pattern and techniques

  • Chocolate tempering and industry tips to troubleshoot

  • Making ganache fillings and incorporating liquor

Private class available for booking from 4 people. Please send us an email with your group’s preferred dates and time, we will try to accommodate.

Structured course strengthens your chocolate foundation.
Learn all essential techniques in this 6-lesson course.

Chocolate Fundamentals (6 Lessons)

Chocolate has been regarded as food of the gods.  It is much like wine and coffee, it gets flavour from the terroir, its varietal, and the method the beans are treated.  Tempered, the chocolate becomes shiny like a mirror, melts slowery, and breaks with a snap.  Untempered, it is dull and crumbles easily.

This course is designed with beginners in mind, but as a good chocolatier would tell you, we are improving everyday.  The course takes you through the science of tempering, and provides ample practices on aspects of fine chocolate making, including tempering, ganache, and hand dipping and moulding bonbons.

$1138 or 41 prepaid points /person
All materials included

Duration: approx. 3.5 hours each lesson
Class Capacity: 4 students minimum; 12 students maximum

Topics to cover:

  • Introduction to Chocolate & Tempering

  • Orangette, Florentine & Chocolate Thins

  • Basic Ganache & Truffles

  • Basic Hand Dipping Bonbons

  • Essential Chocolate Decorations

  • Basic Moulding & Bonbons

Certification of Completion will be provided upon completion of the course.

Fall Schedule:
Every Wednesday, 6:30 PM - 10 PM
September 4, 11, 18, 25, October 2, 9

Winter Schedule (Fast-Track):
Every Tuesday and Thursday, 6:30 PM - 10 PM
November 26, 28, December 3, 5, 10, 12

Class fee is per person per set of materials, subject to HST.

HANDS-ON CLASS INCLUDES:

  • All materials needed – the tools and ingredients we use in class are of top quality

  • An apron to use during class (you are welcome to bring your own)

  • Container for you to take away your finished product (if needed)

  • Certificate of Completion (by request)