Learn all about chocolate tempering, making, and flavouring ganache, how to make truffles, filled chocolates, chocolate bars and much more. Go home with lots of chocolates and lots of knowledge.
How to:
- temper chocolate using the seeding method. You will temper chocolate twice and you can choose white, milk or dark.
- use a tempering machine
- add colour to moulds using coloured cocoa butter
- make ganache for chocolates including flavouring
-whip ganache
- make filled chocolates
- make mini chocolate bars with inclusions
- make truffle centres for chocolates
- dip ruffle balls and piped truffles
- use metallic lustres to enhance chocolates
Demonstrations: making raspberry ruffle for chocolates; how to make 'chocolate soil' and use this as an inclusion in chocolates.
Packaging: different packing options for chocolates. You will package all the chocolates you have made ready to take home.
Storage: guidance, including keeping times.
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