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!!!