CHOCOLATE
Often regarded as the high arts in the sweet world, chocolate work and sugarwork takes meticulous attention and an analytical mind to master, despite their humble beginnings as small treats for quick enjoyment. We emphasize teaching the theories and science behind sugar and chocolate to ensure long-term understanding and your ability to problem solve, so it will always be fun to work with them!
Class listing updated on November 25, 2023
Hand-rolled Chocolate Truffles
$135 or 5 prepaid points /person
All materials included
Duration: 3 hours
Format: In person, Hands-on
# of Students: 4 - 12
What you will learn:
The basic science behind emulsion and its role in ganache
Two major methods to making ganache, the traditional and the perfect methods
Learn how to troubleshoot broken ganache
Tricks to hand roll truffles, decorate, and store them
Advanced Hand-rolled Truffles with Fruit & Liquor
$169 or 6 prepaid points /person
All materials included
Duration: 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 12
What you will learn:
Theoretical understanding of various emulsions in ganache
Two modern methods to making ganache, the rapid and the perfect methods
Heuristic approach to basic chocolate tempering and truffle coating
How to go beyond just cream and chocolate in ganache making
Tempering Basics: Duo Chocolate Bar
with Kyoto Matcha & Black Sesame
$169 or 6 prepaid points /person
All materials included
Duration: 2.5 - 3 hours
Format: In person, Hands-on
# of Students: 4 - 6
What you will learn:
Theoretical understanding of chocolate crystallization
Techniques in tempering chocolate using seeding method
Tricks in matching relevant flavours in chocolates
Creating flavoured chocolate bars with textured toppings
Whiskey Moulded Bonbons
$250 or 9 prepaid points /person
All materials included
Duration: 4 hours
Format: In person, Hands-on
# of Students: 3 - 6 (Minimum to run is 3 students)
What you will learn:
Chocolate theory and guidance on chocolate bonbon production and preparations
Decoration of shiny moulded bonbons, learning of colour, pattern and techniques
Chocolate tempering and industry tips to troubleshoot
Making ganache fillings and incorporating liquor
Private class available for booking from 3 people. Please send us an email with your group’s preferred dates and time, we will try to accommodate.
Private class available for booking from 4 people. Please send us an email with your group’s preferred dates and time, we will try to accommodate.
Class fee is per person per set of materials, subject to HST.
HANDS-ON CLASS INCLUDES:
All materials needed – the tools and ingredients we use in class are of top quality
An apron to use during class (you are welcome to bring your own)
Container for you to take away your finished product (if needed)
Certificate of Completion (by request)
OTHER CATEGORIES
BREAD & BUN (COMING SOON)