Saturday 25th October - 10:30 - 13:30/14:00
Learn how to:
- Temper milk chocolate
- Work with a 3 part chocolate mould (including coating, filling, capping & removing from mould)
- Fill chocolate bar with caramel & ganache (including a demo of how to make the fillings)
- Add decorative features
Chocolate contains MIlK & SOYA, filling contains MILK, SOYA so may not be suitable to those with allergies.
All classes have a minimum number of students in order for them to run. If this is not met the class may be cancelled or rescheduled for a new date.