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 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.
Thursday 13th July 2017, Saturday 7th October 2017
Reservations for specific dates and times can be made using the form below. Upon purchasing a voucher you will be sent a booking code which can be redeemed on this workshop or can be left open so you can select the Master Class Workshop of your choice.
Please email our team at the Cocoa House at firstname.lastname@example.org with your voucher code and details of your chosen workshop date. Please note that in some instances our workshops might be fully booked, you will be offered another available alternative date, or if preferable an alternative workshop.
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