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Lrg dsc09903
In this class you will make
chocolate easter egg (6'')

Our first ever class in chocolate work by guest chef Trinity. In this class we will talk about everything you need to know about tempering chocolate and how you can do this easily at home. You will then put the knowledge into use to create a beautifully decorated chocolate easter egg. We will cover:

- Composition and uses of different types of chocolate
- Science of tempering
- Using the direct and seeding method to temper chocolate
- Preparing a poly mold for making chocolate
- Using cocoa butter and lustre dust to decorate
- Filling, decanting and un-moulding tempered chocolate from a poly

You will go home with a 6inch tall chocolate egg, filled with candies and chocolate treats provided by us.

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.

About Trinity:

Trinity was working as a litigator in an international law firm in California before she was transplanted to London and decided it was the right time to switch careers. She attended Le Cordon Bleu London, where she obtained a Patisserie Diploma with honours. After graduating, she worked as a chef’s assistant at the school for various short courses prior to moving to Hong Kong. She enjoys the science of baking and spends her spare time studying and experimenting in her kitchen as a freelance pastry chef.

3 hours
HK $950.00 / person

Contact us to request a private class