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How can I make chocolate truffles?

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 Author: Magdalena Marsden

Well, believe me or not, I have been asked this question so many times, that later last year I decided, it was time to set up few chocolate making classes and share my passion for chocolate and my chocolate making skills with others.

Like with all my other baking courses, I first ran the course with my friends and people who already attended my 'Artisan Bread Baking Course' in the past. I wanted to try and test how well the course will run and how difficult or easy it will be get everyone's chocolate tempered at the same time.


Chocolate Tempering


















It was a great fun - even when the temperatures on one day were too hot to work with the chocolate properly. Everyone enjoyed this chocolate making experience - from designing their own chocolate truffle ganashe flavour to learning how to dip and decorate the truffles like a professional chocolatier.

I have also prepared plenty of chocolate tasting of our Origin's chocolates, filled truffle bars and chocolate truffles that I made previously. At the end of the sessions, everyone's chocolates were beautifully wrapped in chocolate boxes - ready as a unique chocolate gift.

I have had some great comments back - most of the times people didn't believe that they can create something so perfect the first time round! I must admit I'm always admiring the end results - everyone's chocolates are so different and beautiful too.


Chocolate Truffle Workshops

The Chocolate Truffle Making workshops have been now running for over a year and I love sharing my passion for good chocolate with other people. Our chocolate making workshops are run in our victorian chocolate kitchen in South East London, Bexleyheath.




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  1. Sarah

    More details please!!!! This sounds soooo interesting! What was the feedback from the lovely attendees themselves. What did you do despite the heat when things couldn't set? I'm hungry for more :) thank you

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  2. Sarah

    Oh I would love this! I have played a round with making at home, but I'd love to see how it's really done

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