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Join us in our kitchen for one of our popular Tasting & Making workshops, as we share some of the essential skills of making fresh, handmade fine chocolates.
The day begins at 12 noon with an introduction to paul.a.young and what makes us so unique in the chocolate world. Then begins 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 follows a demonstration by our Head Chocolatier of marble slab tempering, the vital skill to master and perfect so your chocolates will have a world class shine. You will also have the opportunity to try your hand at 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 artistic decorations.
This is a hands-on experience which may mean you get a bit messy. You will take everything you make home with you.
Time – 12 noon to 5pm
Location – paul.a.young fine chocolates, 143 Wardour Street, Soho, London, W1F 8WA
£175 per person.
8 people maximum per class.
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.