Learn how to temper and work with chocolate in our Chocolate Tempering Course.
29 in stock.
COURSE DATES 2019
20 July, Saturday
22 September, Sunday
9 November, Saturday
8 December, Sunday
COST: £175 per person
GROUP SIZE: up to 3 students
SKILL LEVEL: Suitable for all
LOCATION: Bexleyheath, Kent - South East London Borders
BOOK YOUR OWN DATE
You are also welcome to book your own date for one to one lesson or a group of up to 3 people for this chocolate tempering course, just select 'Book your own date' and let us know what date is best for you at the checkout. This is subject to our availability, so if you'd prefer to find out suitable dates first just contact us here. Cost for one to one tuition is £295 and group of up to 3 people £525.
To have perfectly tempered chocolate is probably one of the trickiest parts of chocolate making.
In this Chocolate Tempering Course, we focus on how to temper chocolate using several different techniques and show you how to get the perfectly finished chocolate with the right sheen, colour and snap. Cocoa & Heart workshops are run in small groups to ensure plenty of one to one support from your tutor - Magdalena Marsden.
You will temper your own batch of white, milk and dark chocolate
How to temper chocolate in small batches using several techniques, including tempering on marble slab and by seeding method
Learn how to test your chocolate to make sure your chocolate always comes out right
Learn about the different types of chocolates and where to get the best chocolate to work with
Learn how to 'rescue' your chocolate when things go wrong
Learn how to recognise when chocolate is tempered well
Use the tempered chocolate to create various chocolate treats - such as bars, solid chocolate figures, lollipops or medions.
Learn how to use chocolate moulds
Learn about the structure of chocolate and history of chocolate making
What chocolate tempering equipment you actually need to temper your chocolate perfectly
Learn the different types of chocolates and taste chocolates from all over the globe (including single origin chocolates)
Hands on Chocolate Tempering Course - a whole day
The use of all equipment and apron
Light lunch, refreshments and plenty of chocolate tasting
Everything you make on the day, wrapped and beautifully presented in confectionery bags tied with ribbons.
Information pack together with suppliers lists
'I have always struggled with tempering my chocolate and never really understood why sometimes it comes out fine and sometimes it's complete disaster.I'm so glad that I booked on your course, Magdalena, because I finally learned how to temper my chocolate and now I even understand how to correct it when things go wrong. Since attending your workshop last week, I already created perfect chocolate lollipops for our daughter's birthday party. People were surprised when I told them I made them myself! That made my day!
Sarah, East Grinstead, East Sussex
I've recently started to make chocolate treats for local charity markets, but I could never get my chocolate tempering quite right. My husband bought me your course as a birthday gift, because he knew how disappointed I was after my last market when everything bloomed in the cellophane bags during the day.
I really enjoyed your course, Magdalena, you are so knowledgeable and your enthusiasm about chocolate is very catching! I came away inspired, full of ideas for my next chocolate makes and determined never to be defeated by the chocolate again!
'Great chocolate tempering course! I thought I could work out how to temper chocolate myself - I mean how hard can it be to melt down a bit of chocolate! But golly, how wrong was I? After several batches, when I was getting different results every time and couldn't quite work out what went wrong, I booked myself on your course. I wish I've done that straightaway, as I could have saved myself a lot of time and some badly bloomed and burned chocolate.
Jeremy, Folkestone, Kent
'I actually booked this chocolate tempering course, because I work in a catering and wanted to add chocolate work to my skills. We are always so busy at work and I don't have the time to practise anything new. The day has given me a really good foundation to carry on experimenting with chocolate and more importantly not be scared if something goes wrong!
'I work in a fairly pressured job and for a while I've been looking at what else I can do with my life, that doesn't just involves sitting at the computer desk all day. I've started to make chocolates already before I attended your course, but found that I never achieved the consistency that I needed to make my chocolates presentable. Now, I actually understand the technical side of chocolate tempering I know what to look for when I make a mistake. Thank you, Magdalena for showing me the right way to temper my chocolate!'