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

Feb

15

2020

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

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

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

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.


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