Chocolate fundamentals

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: