Course Dates 2018

9 April 2018, Monday - Private Booking - Fully booked

21 April 2018 - Saturday - spaces available

19 May 2018, Saturday - Fully Booked 

21 May 2018 - Monday - Private Booking

21 June 2018 - Thursday - Fully Booked

- e-mail us if you wish to be added to a waiting list

Time: 10 - 5 pm

Location: Bexleyheath, South London - Kent Borders

Group Size: 3 students

Skill Level: Suitable for all

You are also welcome to book your own date for one to one session or small groups. We can run this course on any date that's mutually suitable. To check our availability just contact us here.

For all chocolate lovers out there and those who want to spend a whole day learning about their favourite subject - chocolate!

During this Chocolate Making Course we will cover the basic and more advanced chocolate making techniques, including chocolate tempering, using chocolate moulds and creating your own signature chocolate truffles.

Our chocolate making workshops are run in small groups to ensure plenty of one to one support from your tutor - Magdalena Marsden.

This chocolate making course is like a mini chocolatier course and is a good introduction to start experimenting with chocolate and explore what is like to be a chocolatier on a small scale.

 What your will learn on the day:

• How to temper chocolate in small batches using several techniques, including tempering on marble slab and seeding method
• Use the tempered chocolate to create various chocolate treats - such as chocolate truffles, bars, solid chocolate figures, hollow chocolate figures, lollipops or medions.
• Learn how to use professional chocolate moulds
  
• How to flavour and colour chocolate
• How to make hollow chocolate shapes
• How to use decorative chocolate transfers
• Learn the different types of chocolates and taste chocolates from all over the globe (including single origin chocolates)
• How to prepare cream or water based ganache
• How to hand roll chocolate truffles
• How to use professional dipping forks and other equipment
• How to enrobe, dip and roll your chocolate truffles
• How to decorate your chocolate using chocolate transfers
• Where to buy your chocolate and equipment for home chocolate making

What's included:

• Hands on Chocolate Making Course - whole day (10- 5 pm)
  
• All materials and ingredients, use of all equipment and apron
• Light refreshments including lunch, tea or coffee
• Plenty of chocolate tasting, including Origins Chocolate and chocolate around the world
  
• Course information pack 
• Chocolate box and confectionary bags to take your creations home in
• Follow up business support is also available for anyone wishing to start their own chocolate making business from home. 

Hi Magdalena,

Amazing that it’s over a week since our chocolate making day with you.

Firstly thank you for a great time, it was informative, educational and we believe we learnt a little of the art and skill of chocolate making.

The time seemed to disappear so quickly. This can only be from your patience and deliverance of how to produce Truffles to the quality you required.

The feedback we had from friends and colleagues was great.  Comments such as 'Wow!', what a great taste, sumptuous, splendid flavour and they look so good!'

You will be happy to hear that the 2 boxes are still intact; we are saving them for Easter.

Yours

Barrie & Claire, Bromley, South East London

'Thank you so much for taking the time to talk to me on the phone before the course. I wasn't sure whether to book on this course as I wanted a professional chocolatier course, but I couldn't find anything suitable in my area. This was far the best value for a one day course and I've learned so much! You've given me a solid foundations to start with my own chocolate making, so thank you so very much! '

Olive, Kettering

I couldn't quite believe how quickly the day went and how much we managed to learn in that time! You did say it was a good introduction chocolatier course, but I didn't realised how much we will actually cover. I really enjoyed exploring the different chocolate flavours and experimenting with colouring the chocolate. I've never used professional chocolate moulds before and I was a bit worried how the final chocolates will turn out, since I was quite a messy and not as neat as I would like. But, they turn out perfectly!

Thank you for the wonderful hospitality - the lunch was lovely!

Bridget, Maidstone, Kent

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