Course Overview

This course is suitable for complete beginners and those with an interest in developing their chocolate skills and petit four presentation. We will cover the basics of chocolate tempering and precision for petit fours which will then allow us to produce:
Truffles
Chocolate bars
Chocolate figures
Fondant fancies
Ganache for celebration cakes
Marzipan Fruits
Working in one of our industry standard kitchens or bakeries, participants will develop their skills with the support of one of our expert professional Chef Lecturers.