Join our expert chef, Dan Graham, as he shows you how to get the best from seasonal game meats. You'll be recreating the dishes to eat and take home.
Join Andrew and learn how to create slabbed ganache, along with hand dipping and the basic use of an enrober. You will learn how to make a slabbed ganache and layered pralines, back off the slab and cut them using a guitar cutter. Set up for hand dipping and the use of a Selmi enrober, decorations such as transfers, using dipping tools as a decoration device, texture sheets, piping and use of creative colour powders.
This practical course is a mix of hands on work and demonstrations with a Q and A session at the end. Full course notes and recipes will be provided along with a certificate of attendance.
If you book more than one day on these chocolate courses there is a 10% discount.