Join Andrew as he teaches you how to perfect the perfect slabbed ganache and hand dipping techniques. Along with piping and using creative colour sheets.
An introduction to tempering and filling products - learn the art of hand tempering chocolate on a marble slab, discover the science of tempering and why perfect crystallisation is vital for success. We will cover microwave tempering, using a melting tank and the seeding method. We will use a wheel machine and you will discover the benefits of continuous tempering, what can go wrong, how to handle your chocolate and keeping it in a usable state. There will be many opportunities for hands on tempering and you will be shown how to test for the correct temper, the importance of correct cooling and crystallisation.
After lunch we will discover the range of pre-made fillings available on the market, taste them and discuss their correct use. Along with ideas for use and correct storage, shelf life and stability. The use of praline, pastes, correct use of fondant, crème a la carte, Tintoretto, cara crakine, caramel fill, café crakine etc..
This session is hands on and there will be many opportunities to ask questions. Full course notes will be given to each participant along with a certificate of attendance.
Places are limited to 6 per workshop.
If you book more that one day of these chocolate courses, there will be a 10% discount.