NEW for 2020. Table top tempering and tasting masterclass.

Have you always wanted to learn the wonderful skill of tempering chocolate like a pro chocolatier and get stunning shiny crisp chocolate?

Our new evening masterclass covers all the skills, troubleshooting and practice you need to be able to achieve stunning results.

With your tempered chocolate you will create stunning chocolate bars to take home.

You will also have a stunning chocolate tasting of single origins, blends, and cocoa beans as part of the evenings experience.

To book please call our Soho store 020 7437 0011 or email [email protected]

Price per person £75.00

Please let us know if you have any food allergies prior to booking the class.

Please arrive 10 minutes before the class starts.

Location – paul.a.young fine chocolates, 143 Wardour Street, Soho, W1F 8WA

New for 2020. How to make chocolates. Hands on three day course.

Our Soho chocolate production kitchen will be your home for all three of our our exciting and skill packed hands on workshops. They are designed for anyone who has no experience at all or for the amateur chocolatier wishing to develop their skills further.

To be ran in three sessions throughout the year in three repeats.9

First set of 8 places Saturdays – Level 1 – 15th February, Level 2 – 14th March, Level 3 – 18th April – Now sold out

Second set of 8 places – Level 1 –  16th May, Level 2 – 13th June, Level 3 – 11th July Only 3 places left

Third set of 8 places – Level 1 – 12th September, Level 2 – 10th October, Level 3 – 7th November – only 4 places left.

Day 1/Level 1 

Introduction to making chocolates.

This introduction class will give you a comprehensive and information packed day learning the fundamental skills to begin making handmade chocolates. 

What is covered in the workshop?

Equipment needed –  where to source it, how to use and prepare your moulds and look after all of the things you will need to make handmade chocolates.

Couverture and chocolate – A tutored tasting and introduction to all the varieties we use, who are the suppliers and the people behind making the couverture we need to create our products.

Troubleshooting –  A detailed troubleshooting guide before you begin any chocolate making so you are prepared for every eventuality.  

Water and cream ganache – How to make the perfect ganache using cream and water.

Truffle rolling – How to hand roll and form your ganache.

Seeding Chocolate – How to seed your chocolate to enrobe your truffles.

Perfect packaging – We will show you some easy and professional ways to present your finished chocolates.

You will take home everything you make including recipes and information folder to bring back with you on day two, and a goody bag from chocolate producer Guittard and our sugar supplier Billington’s so you can practice your new skills before the next class.

Day 2/Level 2

Table Tempering, enrobing and moulding.

This next stage class will introduce you to tabletop tempering and all the skills surrounding this sometimes called “hardest part of chocolate making”. 

What is covered in this workshop?

Flavoured ganache and flavour alchemy with chocolate – Create flavoured ganache using a variety of methods and ingredients. Learn how to balance flavours and pair with different origins of chocolate.

Tabletop tempering – Hands on tempering masterclass with a demonstration from our chocolatier so you can master this essential technique and create silky smooth and crisp chocolate.

Hand rolling and enrobing – perfect hand rolling ganache and learn how to hand enrobe your truffles in tempered chocolate ready for decorating. 

Decorating – We will show you a variety of decorating techniques to transform your hand rolled chocolates into show stopping professional chocolates.

Moulding bars – Using tempered chocolate learn the skills of bar moulding and how to add inclusions and flavours.

You will take home everything you make including recipes and information folder to bring back with you on day three, and a goody bag from chocolate producer Guittard and our sugar supplier Billington’s so you can practice your new skills before the next class.

Day 3/Level 3

Professional filled chocolates.

This final class will teach you the finer techniques and gives you the opportunity to perfect any skills you may need a little extra tuition to master. 

What is covered in this workshop?

Sea salted and flavoured caramel, flavoured ganache – We will demonstrate how to create perfect soft caramel and flavoured ganache before you create your own and add your own flavours.

Tabletop tempering – Time to practice your tempering skills.

Using polycarbonate moulds to create perfect this shells – How to create beautifully thin shells.

Decorating into moulds before shelling – Dazzling decoration to transform your chocolates and allow you to use your artistic skills.

Filling and capping shells – How to pipe and fill your shells, crusting and capping to create perfect bottoms to your chocolates.

Hand dipping and decoration techniques – How to perfect hand dipping/enrobing and how to decorate to create a professional finish.

Presentation and questions time – Time to taste your finished chocolates and pack them in presentation boxes. Time for final questions and discussions.

You will take home everything you make including recipes and information folder and a goody bag from chocolate producer Guittard and sugar supplier Billington’s so you can practice your new skills.

Pricing for the three day package is £535 Payment must be made in advance in full.

Location – paul.a.young fine chocolates, 143 Wardour Street, Soho, London, W1F 8WA. 5 minutes walk from both Oxford Circus and Tottenham Court Road tube stations.

To book and pay for your place please call our Soho store on 020 7437 0011 or email [email protected] Please arrive 10 minutes prior to the class starting. Comfortable clothes and sensible shoes must be worn, high heels and sandals are strictly not allowed.

Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.


Indulgent Hands On Chocolate Brownie Baking and Tasting Masterclass. Thursday November 7th 2019

Join one of our experienced bakers at our Soho chocolaterie for our brownie baking workshop and chocolate tasting!

You will learn the secret of baking the perfect fudgey brownie:  ‘The best in London’ – Timeout

You will take home your own freshly baked brownie after experiencing some of our award-winning hand made chocolates and bakes, and have exclusive shopping time. Time – 6pm to 7.30pm Location – paul.a.young fine chocolates, 143 Wardour Street, London, W1F 8WA. 5-10 min walk from Oxford Street, Piccadilly and Tottenham Court Road tube stations. £75 per person. 8 people maximum per class.

To reserve your place pop into any one of our stores or call our Soho branch on 020 7437 0011.  Please arrive 10 minutes prior to the class starting.

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Sea Salted Caramel Masterclass. November Thursday 21st 2019.

Join us as our skilled Chocolatier teaches you how to make Paul A. Young’s multi award-winning Sea Salted Caramel.

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Our Chocolatier will give an enthusiastic introduction & demonstration into Paul’s wonderful world of chocolate, tasting of our Sea Salted Caramel, before you have the opportunity to make your very own Sea Salted Caramel.

Date of masterclass – November 21st 2019

Time – 6pm to 7.30pm
Location – paul.a.young fine chocolates, 143 Wardour Street, W1F 8WA
£75 per person.
8 people maximum per class.

To reserve your place pop into a store or call our Soho branch on 020 7437 0011. Please arrive 10 minutes prior to the class starting. 

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Tasting and Making hands on master class. Saturday May 11th 2019

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 10am 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 day 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 skilled 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 – 10am to 3pm
Location – paul.a.young fine chocolates, 143 Wardour Street, London, W1F 8WA.
5 min walk from Oxford Circus and Piccadilly tube stations.
£195 per person.
8 people maximum per class.

To book and pay for your place please call our Soho store on 020 7437 0011. Please arrive 10 minutes prior to the class starting. Comfortable clothes and sensible shoes must be worn, high heels and sandals are strictly not allowed.

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Chocolate Tasting & Making Workshop, Islington

This event is now sold out.

We are opening our two chocolate kitchens throughout the year so we can share some of the essential skills of totally handmade 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 Nicholas, 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 have made home with you.

Time – 1pm to 6pm
Location – Paul.a.Young fine chocolates, 33 Camden Passage, Islington, N1 8EA.
5 min walk from Angel tube station.
£175 per person.
4 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.

 

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