The art of sugar boiling has long been used by confectioners to sweeten and preserve fruits and nuts, but few techniques are as delectable as caramel. We will explore the art of sugar boiling to create caramel that can be blended with a variety of ingredients to different effects, from luscious liquid caramels to melt in the mouth butterscotch.
This workshop is part of our Chocolate Master class, it can be enjoyed on its own or as part of a series of classes. Previous knowledge will not be necessary so it's a perfect introduction to the mechanics of working with chocolate, especially for any for any cake maker that wants to understand more about how chocolate works.
During the workshop you will:
What will you take away with you?
Each participant will take home approximately 400g of your own chocolate as well as the recipes and technical worksheets to be able to make your own and perfect your skills at home.
In 2019 this workshop will take place 9.30am - 12.30pm at our new Chocolate Manufactory and Academy at York Cocoa Works on the following Saturdays:
15th June and 21st December 2019
Book your place:
Reservations for specific dates can be made using the form below. Alternatively purchase a gift voucher that can be used on any dates in our Master Class program.
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