Start by using tools and colours to prepare your decorated chocolate moulds. You’ll be using solid marble slabs to temper your chocolate, under the careful guidance of your tutor.
The fun doesn’t end here! Once you’ve mastered the skill of chocolate tempering you’ll be pouring your delicious (and hopefully perfect) batch into your bonbon moulds. All of your finished chocolate will be hand decorated by you, packaged up and taken home!
There are never any dairy products or palm oil used in any of your ingredients.
This fine, fruity variety of cacao is grown in the foothills of the Andes and is prized for its delicate but superior flavour. Peruvian chocolate makes up less than 5% of the worlds chocolate consumption so you have the opportunity to use this truly special ingredient.
Your base chocolate is made from cacao powder – a potent solid extracted from the cacao bean with no fat present, or from cocoa liquor/mass which is both the fat and the solid content of the bean, ground into a natural paste. It’s naturally loaded with the happy chemical Theobromine for the ultimate feel-good chocolate hit, as well as magnesium and vitamins. Your base chocolate also contains natural cacao fat – this buttery soft compound is where all of the crystals or polymorphs live.
Our workshops are reviewed as 5* experiences to remember, perfect for aspiring chocolatiers or groups of friends or colleagues looking to have an amazing event, getting messy and learning some fantastic new skills!
Every workshop is held in a beautiful central Brighton venue and includes Prosecco!
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