This class starts with an introduction to cacao, the history of chocolate, the role and art of tempering and the difference between couverture, ganache and plain chocolate.
You will learn how tempering works and we will use tempered chocolate to create shaped shells to fill. You will make ganache and use it to pipe fillings into both pre-made shells and the shells made in class. We will also make hand rolled truffles from 3 different pre-made and set ganaches.
The class will finish with a glass of chilled fizz while we pack up the chocolate in gift bags and boxes.
We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.
Please note that there is rather limited parking on site.
