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Shibori inspired moulded chocolates class
Join Chocolatierie, Chocolate Artisan Jessica Pedemont for this fun and educational class all about chocolate.
Learn the art of tempering chocolate and the preparation of moulds. Jessica will introduce you to the history of chocolate, teach you how to hand-temper chocolate and make a variety of fillings. What you will learn:
- Hand tempering of couverture chocolate (tabling method)
- Make a variety of fillings - using ganache, smoked salts, liqueurs and more
- How to use and prepare moulds with a fun shibori inspired design
- How to make coloured cacao and coloured chocolate (seeding method)
- Gift wrapping and correct storage of your chocolates
Step by step notes with photos and recipes provided for each student. All products and fillings made using Pepe Saya butter, Olsson Salts, Country Valley Dairy (cream) and Swiss Felchlin Chocolate. Take home everything you make in a box and cellophane bags tied with ribbons.
Taught by Jessica Pedemont.
Duration: 5 Hours Time: 10am - 3pm
- Hand tempering of couverture chocolate (tabling method)
- Make a variety of fillings - using ganache, smoked salts, liqueurs and more
- How to use and prepare moulds with coloured cacao butter decoration
- Class notes
- Take home everything you make!
- Tea, coffee, water, snacks available throughout the day
- Take home JP Brand tea towel
- Your enthusiasm!
Casual, closed-in shoes (no high heels), and tie long hair back
Some prior experience with chocolate is optional.
No refund is given, but you can give your booking to someone else. If you are more than 15 minutes late you may not be allowed to enter the class. Your deposit will not be refunded.