Artisan Chocolate Making
Discover the art and science of working with chocolate in this four-evening hands-on workshop. You’ll learn how to handle top-quality chocolate, including tempering techniques to achieve that perfect glossy finish and satisfying snap.
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Tue 04 Aug
- $195.00 incl. GST
Sessions
Session 1
Tue 04 Aug 18:00 - Tue 04 Aug 21:00At Selwyn College, Auckland.Session 2
Tue 11 Aug 18:00 - Tue 11 Aug 21:00At Selwyn College, Auckland.Session 3
Tue 18 Aug 18:00 - Tue 18 Aug 21:00At Selwyn College, Auckland.Session 4
Tue 25 Aug 18:00 - Tue 25 Aug 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Course outline
Across the course, you’ll master the creation of moulded, ganache-filled chocolates, learning how to fill, set, and turn them out beautifully every time. Each evening also introduces a different handmade chocolate to expand your skills and repertoire. Highlights include Candied Orange Chocolates, where you’ll learn to candy oranges, dip them in chocolate, and package them for gifting or storing.
By the end of the course, you’ll have a selection of professional-quality chocolates, confidence in chocolate techniques, and the knowledge to recreate these treats at home for yourself or as gifts.
Week 1
Candied Orange Chocolates (how to make candied orange) how to dip it in chocolate, storing packaging… and storing.
Week 2
Rosemary & Apricot Chocolate Truffles (white chocolate and milk chocolate cream, infusing rosemary into the ganache) ganache, to coat the truffles in dark chocolate) fresh NZ dried apricot)
Week 3
Afterdinner Peppermints. (making peppermint cream, dipping in dark chocolate)
Week 4
Chocolate Kisch cherries (baked cherries in kirsch syrup- dried and dipped in dark chocolate.
What to bring
Tea towel, container for transporting goodies home. An apron if you wish. The cost of all food ingredients is included within your course fee.
