Description:
During this two-day professional level introductory course, students will learn the origins of chocolate, participate in tasting a selection of World chocolates and learn the various tempering techniques required to achieve the perfect chocolate confections.
Chocolate Lab: In our hands-on chocolate kitchen, students will;
- Make rich and creamy ganaches and fillings for truffles,
- Correctly temper chocolate using traditional techniques,
- Enrobe truffles and selection of confectionary treats in fine chocolate,
- Use cutting-edge techniques to decorate and finish their truffles,
- Learn how to properly store and handle chocolates,
- Learn how to artfully package chocolates for presentation and sale.
Demo: How to create your own chocolate showpiece.
Tools & Equipment: 8" offset spatula
Teacher: Isabelle Loiacono
Level: Beginner
Format: Demo & Lab
Price: $450 + GST
Prerequisites: None
Dates & Times:
2-Day Intensive Class:
- Saturday May 15th & Sunday May 16/10, 10:00 - 4:30
- Saturday August 28 & Sunday August 29/10, 10:00 - 4:30
Cancellation Policy: Full payment is required at the time of booking for all classes. If paying by cheque, it must be received two weeks prior to the start of the first class. Students are responsible for ensuring there are no scheduling conflicts when enrolling in two or more classes. If you do not attend the class you are registered for, your payment will be forfeited. 7 days notice is required for class cancellations upon which a credit note will be issued and may be applied to future classes within a 6 month period. We do not provide makeup classes for missed sessions. Should a class be cancelled a full refund will be offered.
