Are you curious about the process of crafting exciting, imaginative, and daring recipes? Are you interested in learning how to balance your vision and remain grounded, while always prioritizing flavor and texture?

Note: For 2 full days option, the content is fully customized to your needs. We will go more in depth on areas of interest. Additionally, you will learn how to expertly spray and craft stunning chocolate shells, making this experience both personal and practical, while increasing your chocolate-making knowledge. We are confident that you will thoroughly enjoy this class!

Course Outline:

• The origins of chocolate Cocoa varieties
• Bean to bar process
• Chocolate making equipment
• How to correctly taste chocolate
• Chocolate tempering techniques
• Preparation of fillings
• The use of chocolate moulds
• The use of chocolate transfers and texture sheets
• Spray-painting chocolate with Airbrush and compressor
• Finger painting techniques
• Creating multi layered ganaches
• Increasing shelf life of chocolate bonbons
• How to make caramel
• Packaging chocolate
• Storing chocolate

3 products creation. Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. One on one interaction with Chef Sabila with the opportunity to ask specific questions Tools and equipment list with hyperlinks to the websites where we bought all our utensils. Digital photo of the product/products made during class.

Tools & Ingredients provided: 4 piping bags Polycarbonate mold 1 bag of Callebaut dark chocolate / Milk / White, 500g each.