Our chocolate making classes are back with improved recipes, techniques and equipment. Shiny, beautiful gourmet chocolates can be made at home with some handy tips and tricks we will show you in this class. 

In this class you will learn:

• what key tools that you will need to temper chocolate and make bonbons at home
• how prepare and decorate a polycarbonate chocolate mould
• try your hand at using a spray gun
• how to prepare coloured cocoa butter for decorating
• tempering chocolate using the 'seeding method'
• how to make a salted caramel ganache filling (by demonstration)
• casting, filling, capping and un-moulding chocolate bonbons

While we wait for your moulded bonbons to set, we will also demonstrate how to make chocolate truffles and let everyone try hand dipping premade truffles to make some enrobed bonbons

Each person will take home 15 moulded bonbons and 6 enrobed bonbons packed in a giftbox.

Note: 

This is a technical class, the process of tempering chocolate is quite physical to some, and it will require working quickly and accurately. The recommended minimum age to attend this class 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.