Chocolate Tempering Master Class

 

The science behind chocolate tempering can at times be overwhelming however it is an essential component to being able to master chocolate. We’ll be exploring the process and the different techniques that can be used to effectively temper chocolate.

This workshop is part of our Chocolate Master Class 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 how to master 3 different tempering methods - slab tempering, seed tempering and our own hair dryer method.
  • By the end of the workshop you will be able to recognise and correct bloom and crystallisation errors. 
  • You should be able to identify ways to effectively manage your environment to achieve perfectly tempered chocolate.
  • You will make a variety of chocolate products, including bars, shells and crystallised couverture for you to take home and work with.
  • You will beautifully wrap your creations to take home and enjoy
  • Go home with recipes and your newly found chocolate knowledge

 

What will you take away with you?

Each participant will take home approximately 300g of your own chocolate creations as well as the recipes to be able to make your own at home.

Forthcoming Dates:

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:

19th January, 13th April, 13th July and 12th 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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