4.25

32

The Theory and Practice of Hand Tempering on Marble



Description

Learn the art of hand tempering on marble, a traditional french technique. Today, most companies use machines to temper their chocolate, at the Sydney Chocolate School we teach you how to do it all by hand! This is a 3 hour theory lead and tempering pracitice course

You will make a chocolate slab, chocolate bar and hand-flaked hot chocolate. Every class involves 3 hand tempers so there is lots of hands on activity involved for everyone!

Learn about the science and history of chocolate as well as the botany of the cacao tree. You will get to taste a raw cocoa bean and learn the processing involved in transforming the cocoa bean into delicious chocolate!

Everyone leaves with a certificate as well as a sample bag of one of each item made on the day (and we all cheers with the hot chocolate at the end of the class!). Please note this course invoves theory and emphasis is on the learning of the technique of tempering. The 1.5 hour class of tempering and chocolate making is less theory based and more finished chocolate making. Therefore if you would like to book to MAKE chocolates and take MORE home, please book the 1.5 hour class 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!!!!

You are welcome to finish your class with a High Tea is you wish (please note an outdoor venue so best in the warmer months)! Bookings must be made in advance, please phone (02) 9960 5848 to book in advance.

Please note: We require a minimum number of 6 people to run this course. Should the numbers be less than this we will contact you to rearrange your booking for the next convenient class.

PLEASE NOTE A $10 ADMIN FEE WILL BE CHARGED FOR BOOKING CHANGES.

ONLINE DATE BOOKINGS ONLY ACCEPTED. WE DO NOT OFFER A PHONE BOOKING SERVICE!!!

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Class Schedule

What you will learn
  • Learn the art of hand tempering on marble
  • Learn all about the botanics of the cacao tree and the history of chocolate
  • Learn how to make a chocolate slab, a chocolate bar and a hand flaked hot chocolate.
What you will get
  • A certificate
  • A small goody bag of one of each sample to take home (drink the hot chocolate!)
  • Instruction and theory based course on the art of tempering and history of chocolate

What to bring
  • An Apron
  • If you have long hair please tie it back
  • Money for parking, if arriving by car
  • Wear non-slip shoes that also cover your toes (no heels!)
  • Directions! Please look up our address before your school - we are hard to find! All details are in the attachments.
What to wear

Casual


Logo

Sydney Chocolate School

Vendor sincce 2013

The Sydney Chocolate School trains budding chocolatiers in the traditional French hand tempering on marble. Level One concentrates on students understanding the principles of tempering and practical demonstration of this art.

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Terms & Conditions

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.

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32 Reviews
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Susan

09 August 2017 • The Theory and Practice of Hand Tempering on Marble

Our instructor was great. Had lots of fun and learnt a lot about chocolate. Will definitely be testing new skills at home.

Kerri

25 July 2017 • The Theory and Practice of Hand Tempering on Marble

The class was good but a lot of standing around as your "hands on" experience is mainly when your group is tempering the chocolate. You make a LOT of chocolate but only get a very small amount to take home. The hot chocolate at the end is a nice way to finish but is tiny and the instructor added some kind of spice that was not to everyone's taste. Overall it was a nice way to spend a few hours on a Saturday morning. My suggestion is to buy via a discount voucher as not worth full price.

Gabriel

04 July 2017 • The Theory and Practice of Hand Tempering on Marble

This was the second class I've done here over the past 3.5 years, and it was even better than I remembered! Very fortunate to have been gifted this class as a wedding present - my wife and I went along and we had a nice, small class. This meant we were all able to get stuck in and dirty in working the chocolate. Jan was a lovely host, with a nice sense of humour and good knowledge base. We hand tempered dark and milk chocolate, and made some uber-delish (technical term) chocolate treats including a bar, slab and hot chocolate. I'd recommend this class to foodies and generalists alike, there's a lot to love about it. Hoping to take my mum there in November!

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