To Praline meant to preserve, usually coated in caramelized sugar, the word praline now has different connotations, classic praline is blended sugar coated nuts, while in the chocolate box it’s usually a chocolate filled with a nut and chocolate combination, while in Belgium all filled chocolates are known as pralines. We will be exploring the whole process working with almonds and hazelnuts, learning different techniques to create different flavours before creating our own perfect praline filled 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.
Thursday 10th November 2016
Saturday 29th April 2017, Saturday 2nd September 2017, Thursday 9th November 2017
Tickets purchased here can be redeemed on our Chocolate Master Class Series on Saturdays at 11.30am - 2.00pm and on Thursdays at 6.30pm, subject to availability.
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 email@example.com 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.
Our Milk Chocolate contains 35% Cocoa Solids and 21.5% milk solids, with no added vegetable...
Our Dark Chocolate contains 55% Cocoa Solids, with no added vegetable fats it is perfect...
The art of sugar boiling has long been used by confectioners to sweeten and preserve...