This masterclass is for those who want to further their skills in making truly professional chocolate. Learn two classic techniques for tempering chocolate using the marble and seeding methods. These skills were learnt by Kerry when she trained as a Pastry Chef. The course will start with an introduction and chocolate tasting.
You will use your delicious chocolate to make:
24 Solid milk chocolate spheres using Luker 41% Columbian chocolate. These will have a filling of feuillantine and be flavoured with orange oil, finally enhanced with bronze dust.
3 Bags of beautiful Luker 60% dark chocolate shards using cocoa butter prints. Mint oil will be an optional additional flavour.
Both items will be beautifully packaged to take home.
Kerry will provide everything you need including aprons.
Please note allergens - soya, milk, wheat, barley.
Risk of cross contamination from oats and eggs.
Duration - 90 minutes
Venue – Chocolate by Miss Witt. SO41 6DG
This masterclass is for those who want to further their skills in making truly professional chocolate. Learn two classic techniques for tempering chocolate using the marble and seeding methods. These skills were learnt by Kerry when she trained as a Pastry Chef. The course will start with an introduction and chocolate tasting.
You will use your delicious chocolate to make:
24 Solid milk chocolate spheres using Luker 41% Columbian chocolate. These will have a filling of feuillantine and be flavoured with orange oil, finally enhanced with bronze dust.
3 Bags of beautiful Luker 60% dark chocolate shards using cocoa butter prints. Mint oil will be an optional additional flavour.
Both items will be beautifully packaged to take home.
Kerry will provide everything you need including aprons.
Please note allergens - soya, milk, wheat, barley.
Risk of cross contamination from oats and eggs.
Duration - 90 minutes
Venue – Chocolate by Miss Witt. SO41 6DG
