Learn how to temper and work with chocolate in our Chocolate Tempering Workshop.
28 in stock.
25 May 2017, Thursday
9 June 2017, Friday - fully booked
15 Sept 2017, Friday
10 Nov 2017, Friday
Group Size: 3 students
Skill Level: Suitable for all
Location: Bexleyheath, Kent
You are also welcome to book your own date, 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.
To have perfectly tempered chocolate is probably one of the trickiest parts of chocolate making.
In this Chocolate Tempering Workshop, 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. Our Chocolate Tempering Workshops are run in small groups to ensure plenty of one to one support from your tutor - Magdalena Marsden.
Here is what you will learn during our Chocolate Tempering Workshop:
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 seeding method
Learn how to test your chocolate to make sure your chocolate always comes out right
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
How to use chocolate transfers
You will also learn about chocolate flavouring and colouring
Learn the different types of chocolates and taste chocolates from all over the globe (including single origin chocolates)
Hands on Chocolate Tempering Workshop - 5 hrs
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 and useful books to read
'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!