CHOCOLATE

Dubai Chocolate Bar

$219 or 8 prepaid points /person
All materials included

Duration: 3.5 - 4 hours
Format: In person, Hands-on
# of Students: 4 - 6

What you will learn:

• Theoretical understanding of chocolate crystallization and tempering

• Techniques in moulding chocolate into a gourmet chocolate bar

• Making of pistachio kataifi and using it as a filling

• Decoration of moulded bar with coloured cocoa butter

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

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

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

Pumpkin Spice Latte Moulded Bonbons

$250 or 9 prepaid points /person
All materials included

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

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

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.

$1330 or 48 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.

Magical Moulded Chocolate Bonbons (8 hours)

$445 or 16 prepaid points /person
All materials included

Duration: 8 hours + 30 mins break full day (lunch not included), or split into 2 lessons of 4 hours on separate days
Class Capacity: 2 students minimum; 6 students maximum

Topics to cover:

• Introduction to chocolate theory and tasting

• Comprehensive guide 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 fillings including ganaches, gels, crunch textures, and more

• Experimentation of different textures, highlighting seasonal flavours