You will get a brief introduction to the history of chocolate (surprisingly fascinating) and then you will get down to the good stuff – sampling such delights as chilli and orange dark chocolate (just delicious) and caramel sea salt truffles.
The Experience
After the brief intro you will learn how to make chocolate fudge, Dutch truffles, pralines and nut brittle. Before you can dip your chocolate fillings, the chocolatier will teach everyone how to temper the bowls of melted chocolate. Once the fillings are ready you will then turn your hand at piping, dipping and decorating before taking home your delicious creations in a beautiful ribbon tied boxes.
You will be provided with
An apron (it is recommended you wear clothes that are suitable for making chocolate)
A recipe pamphlet
25 home made chocolates (made by participant) in ribbon tied pouches that can be given as little gifts to friends
Only the finest Belgian chocolate (Barry Callebaut) is used as raw ingredient
Tea, coffee and juice.
Vital Information
Course dates are dependant on demand.
Please call 01792
561617 for booking, dates and times
Maximum group size 20 people. |