Discover the art of sugar boiling learning how to create a whole range of fillings for chocolates, working with traditional techniques to craft gooey caramels, fondants and pralines
These traditional techniques were once practiced by York's historic confectioners to create a whole range of flavours from peppermint through to nut based centres.
During this workshop:
You will learn how sugar is boiled to create flavours
We will work with blending techniques to create different consistencies for the chocolate centres
You will learn how to temper chocolate to create chocolate shells to be filled with a range of centres.
What you will take home with you
You will go home with roughly 350g of filled chocolates