Additional Techniques with Chocolate Course

Additional Techniques with Chocolate

This is a good follow on course from the Introduction to Fine Chocolate for those
wishing to improve their skills and widen the range of chocolates they can make. This
course also suits those with some previous experience of chocolate such as pastry chefs
or caterers. The full time is spent "hands on" with fewer places available to allow plenty
of one-to-one time to perfect technique and troubleshoot any potential problems.

* duration 3 hours
* maximum 6 places
* cost £128

Includes...
* tempering with a microwave and by the seeding method
* how to detect and fix tempering problems
* colouring chocolate
* making "ganache" centres
* making praline centres
* flavouring centres with alcohols, herbs, spices and fruits
* rolling truffles in various finishes
* hand dipping items
* using cocoa butter transfers
* creating moulded chocolates
* creating a moulded figure with piped detail
* shelf life and storage
* packaging and presentation

Click here to return to our workshops page where you can book online.

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