The Theory and Practice of Hand Tempering on Marble

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

The Theory and Practice of Hand Tempering on Marble

About This Class

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 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

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!!!

See yourself here?
Book soon. 2614 people viewed this class.
(32)
S
Aug 2017

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

K
Jul 2017

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.

G
Jul 2017

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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