Chocolate heaven at Exeter Cookery Schooljpg

Half Day Chocolate Tempering and Making

HALF DAY COURSE (9:30am - 12:00pm / 2:00pm - 4:30pm)

Only £65.00 per person inc. VAT

Two and a half hours of pure wicked indulgence!

On our half day chocolates course, you’ll discover the secrets of making confectioner-quality, filled chocolates.

We’ll start by making a dark chocolate Ganache which we’ll use as a sumptuous filling. We’ll then temper dark chocolate to create the cases for the Ganache.

Tempering is necessary in order to give chocolate that characteristic ‘snap’ and shine. It also allows you to handle chocolates without getting too messy!

Considered by many to be a bit of a dark art, we’ll take you through each step needed to perfectly temper the chocolate you’ll use to enrobe the ganache you made earlier.

At the end of the course you’ll get to take home everything you made in a pretty purpose made box with ribbon and a gift label.

Techniques learnt:

  • Melting chocolate
  • Making salted caramel
  • Tempering chocolate
  • Making filled chocolates
  • Using moulds
  • Storing chocolates
  • Presentation ideas

These are examples of the kind of dishes you could be making:

  • Confectioner quality chocolates
  • Salted caramel filling

You might also like