An Introduction to ChocolateLearn to temper chocolate, make ganache and truffles
An Introduction to Chocolate
This workshop will teach you how, and why, to temper chocolate. We make a ganash to use in truffles and also work with moulds, cocoa colours and dusts to create a stunning selection of hand-made chocolates to take home with you.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes.
Please bring a cool box to transport your chocolate home with you.
The not so small print – please read.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.