January 9th 2013
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Hands on chocolate making workshops with two of our skilled head chocolatiers.
We are opening our flagship chocolate kitchen on the first Saturday of every month throughout the year so we can share some of the essential skills of totally hand made fine chocolates.
The day begins at 1pm with an introduction to paul.a.young and what makes us so unique in the chocolate world. Then a vertical chocolate tasting from the bean through some of the world’s finest bean to bar producers and cocoa bean varieties.
The hands on section of the afternoon begins with a ganache master class teaching you how to create a silky smooth ganache with some very unexpected ingredients.
Next a demonstration by our Head Chocolatier of marble slab tempering, the vital skill to master and perfect so your chocolates will have a silky, smooth and world class shine. You will also have the opportunity to try your hand at hand tempering.
Truffle shells, filling, rolling, coating and decorating – we will show you all the tricks of the trade to make your truffles stand out in the crowd from simple piping designs to very artistic decorations.
This is a hands on experience which may mean you get a bit messy and you take everything you make home with you.
8 people maximum per class.
Time – 1pm to 6pm
£175 per person.
To book and pay for your place please call our Soho store 020 7437 0011. Please arrive 15 minutes prior to the class starting. Sensible shoes must be worn, high heels and sandals are strictly not allowed. Cancellations must be made at least 48 hours prior to the class; if you do not cancel within this time then you will lose your class payment. All bookings must be paid for in advance.
Location – Paul.a.Young fine chocolates, 143 Wardour Street, Soho, London, W1F 8WA.