Fancy Fondant Creams - Chocolate Master Class Series



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These early chocolate recipes were used by Rowntree’s and Terry’s to create the most exquisite chocolate boxes. We will explore the science of sugar boiling and the crystallization process to be able to effectively create a quality, smooth fondant that can be combined with many beautiful, natural ingredients.

 

This workshop is part of our Chocolate Masterclass Series, 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:

  • Learn basic sugar boiling techniques to be able to make classic fondant
  • You will work with a range of natural flavours to be able to create your filled fondant fancy creams
  • You will work with tempered chocolates to mould and create your filled fancy fondants
  • By the end of this workshop you will be able to effectively boil and crystalise sugar to create your desired consistency.
  • You will make a variety of flavours to create your filled chocolates for you to take home.
  • You will beautifully wrap your creations to take home and enjoy
  • Go home with recipes and your newly found chocolate knowledge

What do 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. 

This Workshop takes place 11.30am - 1.30pm on the following Saturdays:
 
Saturday 6th October 2018

 

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:

20th April and 19th October 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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