Overview
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Duration/Frequency:
8 Hours
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Mode of Training:
Face-to-Face (Classroom Teaching)
What You Will Learn
Step into the world of artisanal chocolate and craft your own premium creations, in this immersive hands-on workshop.
This course introduces participants to the fundamentals of chocolate making, including an understanding of how cocoa beans are transformed into chocolate and the differences between chocolate and compound chocolate. Through guided explanations, visual aids, and tasting, participants will gain insight into chocolate composition, quality, and functionality.
With a strong emphasis on hands-on learning, participants will develop essential confectionery skills by preparing chocolate truffles, practising chocolate tempering using the seeding method, and creating moulded pralines with their own freshly prepared fillings. Participants will also gain an understanding of the structure of chocolate truffles as a ganache-based fat–water emulsion, how chocolate-to-cream ratios influence texture, and basic shelf-life and storage considerations.
By the end of the course, participants will have created a selection of handcrafted chocolates and gained the confidence to apply these techniques at home or as a foundation for small-scale business ventures.
A key highlight of this course is its practical and beginner-friendly approach, combining essential chocolate theory with guided hands-on experience in tempering, truffle-making, and praline production.