This course is specially designed for those who want to learn the art of chocolate making with the view to starting their own business, for those who want to improve their skills, for the Pastry Chef who wants to enhance their “petit fours” selection or for anyone who would regard themselves as a chocoholic.

This course covers all the techniques of the “1 day beginner course”, plus :

- Chocolate fondant

- Techniques of framing and using a chocolate guitar to cut interior.

- Coating by hand with a chocolate dipping fork and use of the enrobing machine (if required).

- Preparation and making of chocolate figures.

- Different finishings and decorations of chocolate bonbons.

- HCCP regulations, hygiene and safety.

- Where to purchase raw materials and equipment required for chocolate making.

- Moulding, using a tempering machine.

This course is specially designed for those who want to learn the art of chocolate making with the view to starting their own business, for those who want to improve their skills, for the Pastry Chef who wants to enhance their “petit fours” selection or for anyone who would regard themselves as a chocoholic.

This course covers all the techniques of the “1 day beginner course”, plus :

- Chocolate fondant

- Techniques of framing and using a chocolate guitar to cut interior.

- Coating by hand with a chocolate dipping fork and use of the enrobing machine (if required).

- Preparation and making of chocolate figures.

- Different finishings and decorations of chocolate bonbons.

- HCCP regulations, hygiene and safety.

- Where to purchase raw materials and equipment required for chocolate making.

- Moulding, using a tempering machine.

Only for those who have completed the 2 day course. This course will enable students to increase their recipe range, organise their kitchen and choose perfect equipment, Will also include marketing strategies for future businesses.

We remind you that we take a minimum of 4 people per class. We always try to match students of same levels and expectations, so the course can be modified on the day to achieve all expected objectives.

Learn how to make Jams, chutneys, marmalade, ice-cream, sorbet ratatouille, soup.

Only for those who have completed the 2 day course. This course will enable students to increase their recipe range, organise their kitchen and choose perfect equipment, Will also include marketing strategies for future businesses.

We remind you that we take a minimum of 4 people per class. We always try to match students of same levels and expectations, so the course can be modified on the day to achieve all expected objectives.

This course is specially designed for those who want to learn the art of chocolate making with the view to starting their own business, for those who want to improve their skills, for the Pastry Chef who wants to enhance their “petit fours” selection or for anyone who would regard themselves as a chocoholic.

This course covers all the techniques of the “1 day beginner course”, plus :

- Chocolate fondant

- Techniques of framing and using a chocolate guitar to cut interior.

- Coating by hand with a chocolate dipping fork and use of the enrobing machine (if required).

- Preparation and making of chocolate figures.

- Different finishings and decorations of chocolate bonbons.

- HCCP regulations, hygiene and safety.

- Where to purchase raw materials and equipment required for chocolate making.

- Moulding, using a tempering machine.

This course is specially designed for those who want to learn the art of chocolate making with the view to starting their own business, for those who want to improve their skills, for the Pastry Chef who wants to enhance their “petit fours” selection or for anyone who would regard themselves as a chocoholic.

This course covers all the techniques of the “1 day beginner course”, plus :

- Chocolate fondant

- Techniques of framing and using a chocolate guitar to cut interior.

- Coating by hand with a chocolate dipping fork and use of the enrobing machine (if required).

- Preparation and making of chocolate figures.

- Different finishings and decorations of chocolate bonbons.

- HCCP regulations, hygiene and safety.

- Where to purchase raw materials and equipment required for chocolate making.

- Moulding, using a tempering machine.