Make your own extra large chocolate easter egg this Easter, exquisitely decorated and filled with crunchy homemade ‘Nuts & Bolts‘ in this special class, you will learn:

• Tempering chocolate at home 
• Using a polycarbonate mould to mould chocolate egg shells
• Assembling and decorating the chocolate egg with the ’flocking’ technique and pre-made fondant flowers
• Homemade ’Nuts & Bolts’ recipe, made with a mixture of nuts, cereals and biscuits, flavoured with your choice of spices, baked to the perfect crunchiness

Each person will take home an Easter egg about 15cm tall and 11cm wide, filled with ‘Nuts & Botls’.

Note: 

This is a technical class, the process of tempering chocolate is quite physical to some, and it will require working quickly and accurately. Our recommended minimum age is 15 years old. 

We also recommend you to wear dark coloured clothing. We will provide aprons and gloves, however the process can get messy, especially for beginners.