Chocolate Essentials
Level 3, 104 Customs Street West, Viaduct, CBD, Auckland
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Discover the diversity of chocolate in this one day workshop, making lots of tempting goodies to take home. Our specialised tutor has a wealth of experience and knowledge to share.
Successful chocolate work comes from an understanding of the ingredients, temperatures, techniques and tools involved.
Tempering: How to melt chocolate so it is shiny when cooled
Runout: Shapes and designs made from piping melted chocolate
Ganache: A combination of chocolate and cream; by changing the ratio it can be used for a variety of purposes from icing to truffles.
Our one day class starts with an introduction to chocolate, then you will learn a variety of skills while making a range of tempting treats to take home.
Recipes include:
- Chocolate gateau
- Ganache
- Tempering and chocolate runouts
- Spun sugar
Our small classes provide lots of support in a fun environment.
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