Learn the art of hand tempering on marble, a traditional french technique. You will make a chocolate bar, moulded chocolate, chocolate lollypops with artwork & freckles!
Everyone leaves with a certificate as well as a sample bag of items made on the day.
We require a minimum number of 6 participants to run the class. Should there not be sufficient numbers the week prior to the class date, we will contact you to reschedule your booking. The class runs for 1.5 hours.
This can be held as a PRIVATE class just for your family and friends or work group for 6 or more delegates at no extra charge. Please call Rebecca on 0414701477 to book a private date of your choice.
Please note this class uses MILK chocolate. (If you book a private class of 6 friends you can chose other options)
The 1.5 hour class of tempering and chocolate making is less theory based than the 3 hour class and more finished chocolate making. Therefore if you would like to book to MAKE chocolates and take MORE home, this 1.5 hour class is the class for you as in the 3 hour class your fee go to paying for the instruction and theory elements.
In ALL classes, students can eat as much chocolate as they like during the classes. Licked clean bowls are encouraged!!!!
- How to hand temper on marble
- How to make a chocolate bar, moulded chocolate, chocolate lollypops with artwork & freckles!
- A certificate
- A goody bag
- Flat, non-slip, closed shoes (No high heels or open toed shoes!)
- An apron
- If you have long hair, please tie it back
- Money for parking if you are arriving by car
ACCIDENT WAIVER AND RELEASE OF LIABILITY CLAUSE
Name of Event: Sydney Chocolate School
Property addresses: The Sydney Chocolate School & Coco Chocolate Studio - Building 21, 1110 Middle Head Rd, Mosman
I HEREBY ASSUME ALL OF THE RISKS OF PARTICIPATING AND/OR VOLUNTEERING IN THIS ACTIVITY OR EVENT, including by way of example and not limitation, any risks that may arise from negligence or carelessness on the part of the persons or entities being released, from dangerous or defective equipment or property owned, maintained, or controlled by them, or because of their possible liability without fault. I certify that there are no health-related reasons or problems which preclude my participation in this event. I acknowledge that this Accident Waiver and Release of Liability Form will be used by Rebecca Kerswell and staff employed by The Sydney Chocolate School and Coco Chocolate for the event in which I may participate, and that it will govern my actions and responsibilities at said activity or event. In consideration of my application and permitting me to participate in this event, I hereby take action for myself, my executors, administrators, heirs, next of kin, successors, and assigns as follows:(A) I WAIVE, RELEASE, AND DISCHARGE from any and all liability, including but not limited to, liability arising from the negligence or fault of the entities or persons released, for my death, disability, personal injury, property damage, property theft, or actions of any kind which may hereafter occur to me on sites including my travelling to and from events/ tasks involved in the event, THE FOLLOWING ENTITIES OR PERSONS: Rebecca Kerswell and any staff employed by The Sydney Chocolate School and Coco Chocolate(B) I INDEMNIFY, HOLD HARMLESS, AND PROMISE NOT TO SUE the entities or persons mentioned in this paragraph from any and all liabilities or claims made as a result of participation in this event, whether caused by the negligence of release or otherwise. I hereby consent to receive medical treatment which may be deemed advisable in the event of injury, accident, and/or illness during this activity or event. The accident waiver and release of liability shall be construed broadly to provide a release and waiver to the maximum extent permissible under applicable law.
By booking this class, you automatically agree to the full Terms and Conditions contained within this ACCIDENT WAIVER AND RELEASE OF LIABILITY CLAUSE and also agree to allow images taken at your party to be published by Coco Chocolate/The Sydney Chocolate School.