Swiss Chocolate Making Extravaganza (2 days) – Hands on

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

$ 398.00

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SKU: CLAART Category:

Description

Most Popular Class !
10:00 am – 3:00 pm 2 days of Chocolate Making (1 hour lunch break)
(this class contains the “Basic Swiss Chocolate Making” class)
This Class will enable you to make Chocolates at home without complicated and expensive tools. Surprise your family and friends and be admired as the “mini Chocolatier” you can be after just 2 days of learning

  1. Learn how to do the tempering of Swiss Couverture, a process necessary when working with high quality chocolate
  2. Learn how to cook a Ganache that will be made into “rustic” looking truffles use nothing else than 2 spoons to finish this yummy lookig chocolates
  3. Learn how to prepare a Ganache and combined with a Gianduja base to make an elegant 2 layer Praline
  4. Learn how to make Swiss Bruchschoggi, the famous chocolate everybody loves
  5. Learn how to make our famous Almond Rocher Pralines
  6. Learn how to make your own Gianduja for fillings and cut pralines
  7. Learn how to make Chocolate Truffles the modern way by using Truffle Shells (1 recipe)
  8. Learn to use Transfer Sheets for your Chocolate Decoration
  9. Learn how to make the best Hot Drinking Chocolate in town by using Swiss Couverture

Bring your own containers and you can bring home some of your own creations !

 

Additional information

Class Dates

1 review for Swiss Chocolate Making Extravaganza (2 days) – Hands on

  1. Rated 5 out of 5

    (verified owner)

    It was a pleasure and honour to learn from Chef Reto.

    Chef Reto gave me a brief guide on the history of cocoa bean, the understanding of the cocoa bean itself, the different types of chocolate and it’s nature and ingredients.

    To me knowing the basic of an ingredient is important. I was so glad that Chef covered that aspect.

    I learnt tampering the chocolate from the very basic and also learnt the reasons behind the requirements and procedures of the methodology of tampering chocolate.

    Of course, last and not least the chocolate making.

    I learnt a lots from Chef who was not only very generous in sharing his experiences but also try his best to guide me on chocolate making.

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