COURSE DATES AVAILABILITY FOR 2024
You are welcome to choose a date and book for any course you like (for one-to-one lessons or small groups for up to three people). I usually run my courses on Wednesdays, Thursdays and Saturdays, but other days might also be available, just ask.
- March 2024 – fully booked
- 4, 6, 10, 11, 13, 17, 18, 20, 24, 25, 27 April 2024
- 1, 29, 30 May 2024
- 1, 5, 6, 12, 13, 19, 20 June 2024
- 18, 20, 24, 31 July 2024
- 28, 29, 31 August 2024
- 4, 5, 7, 11, 12, 14 September 2024
TIME: 10-4 pm
COST: £195 per person (minimum booking 2 people) or £ 295 as one-to-one tuition
TUTOR: Magdalena
GROUP SIZE: up to 3 students
SKILL LEVEL: Suitable for all
LOCATION: Bexleyheath, Kent – South East London borders
HOW TO BOOK:
- Get in touch with your prefered dates and starting time and how many people you’d like to book for
- We’ll find a mutually suitable date
- Payment is by card or via bank transfer (details will be included in the confirmation e-mail)
This Chocolate Truffles, Pralines & Ganache Making Course is a whole day chocolate masterclass, which is a comprehensive introduction to chocolate truffle making and is suitable for anyone who wants to know more about how to make chocolate truffles at home using professional equipment and ingredients.
This truffle-making class includes lots of chocolate techniques demonstrations, but it’s also very much ‘hands on’ as you will decide your own ganache flavours, the type of chocolate you wish to work with and of course make your own chocolate truffles step by step using a selection of chocolate moulds.
This truffle making class is our most in-depth course on this subject and it is perfect for all budding chocolatiers.
WHAT’S COVERED
- How to prepare fresh cream, fruit or water based ganache
- How to develop your ganache flavour and what combinations are the best
- How to hand roll chocolate truffles
- How to pipe your chocolate ganache to achieve different styles of finished chocolates
- How to use professional dipping forks and other equipment
- How to enrobe, dip and roll your chocolate truffles
- How to make layered chocolate truffles and pralines
- How to use nut products and other inclusions in your chocolate truffles & pralines
- How to cover & dip square chocolates
- How to decorate your chocolate using chocolate transfers
- How to decorate your chocolates using dipping forks and edible decorations
- How to use decorative cocoa powders, colourful cocoa butter and edible gold to decorate your chocolate truffles and pralines
- How to use chocolate moulds to create colourful & filled chocolates
- Where to buy your chocolate and equipment for home chocolate making
- How to make simple chocolate truffles at home without any special equipment or specialist chocolate
- How to wrap and store your chocolate truffles
WHAT’S INCLUDED
- Hands on Chocolate Truffles, Pralines & Ganache Making Course – whole day 10-4 pm
- All materials and ingredients, use of all equipment and apron
- Light refreshments – tea or coffee, biscuits (but please bring your own packed lunch)
- Plenty of chocolate tasting, including Origins Chocolate, our own freshly made chocolate truffles and chocolates around the world
- Course information pack with recipes and chocolate making tips
- A large box & carry bag to take your chocolates home in
Course booking form
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CUSTOMER’S FEEDBACK
Thank you so much for arranging the chocolate truffle course for me and my family. I’ve always wanted to learn more about the different flavours I could make and the different chocolate truffle finishes. I’ve never used proper chocolate moulds before and that definitely wasn’t easy! You make it look far too easy, but thank you so much for being patient with me. The lunch was great too and thank you for getting gluten-free bread for my dad, that was really thoughtful.
Amanda, Sevenoaks, Kent
Thank you for fitting me in to your busy schedule, I really appreciate that! I wanted to thank you for the chocolate praline course I did with you last week and just to say that my family loved the new truffle flavours we’ve come up with during the day. I posted the pictures on my Facebook and already had people asking me, when the new chocolate truffles will be available for sale.
Henry, London
Thank you, Magdalena for helping me to sort out my problems with cocoa butter tempering and chocolate moulds colouring. I was really struggling to produce consistent chocolate truffles for my customers and it was getting a bit embarrassing – having to constantly apologise for not so perfect finish. I’ve been practising after the course and I’m happy to say, that whilst I still have (only on occasion !) some imperfections on my chocolate truffles, most of them are coming out brilliantly. What’s more the customers loved my improved flavours and the chocolate you’ve recommended!
Natasha, Cambridge
Chocolate Making Resources
Chocolate Tempering