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Chocolates: Two-Day Chocolate Masterclass

Recipes: Strawberry Earl Grey Truffles, Milk Chocolate Mendiants, White Chocolate Mendiants, Pistachio Ganache, Coconut Ganache, Pistachio Coconut Dipped Pralines, Chocolate Smash Box, Salted Caramel Bonbons, Filled Salted Caramel Chocolate Bar, Fruit & Nut Chocolate Batons

Price

$488.00

Event Details

Instructor: Chef Leigh Ann van Cuylenburg
Date(s) : 09 Oct 2025, Thursday
- 10 Oct 2025, Friday
Time : 9:00am -
3:00pm
Location: 130 Neil Road
Total:
Instructor:
Date(s):

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Instructor:
Date(s):

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Instructor: Chef Amelia Seko
Date(s):
25 December 2025, 2:30pm

- 5:30pm
$198.00
Instructor: Chef Amelia Seko
Date(s):
24 December 2025, 10:00am

- 1:00pm
$198.00
Instructor: Chef Amelia Seko
Date(s):
11 December 2025, 2:30pm

- 5:30pm
$198.00
Instructor: Chef Amelia Seko
Date(s):
03 December 2025, 2:30pm

- 5:30pm
$198.00
Step into the world of artisanal chocolate-making with this immersive two-day experience designed for passionate home bakers and confectionery enthusiasts. Learn a full range of chocolate techniques—from basic tempering to intricate moulding—while creating a stunning variety of hand-crafted treats. Whether you’re swirling ganache or crafting elegant bonbons, this class equips you with the essential skills to make professional-quality chocolates at home.

What you’ll learn:

Day 1: Fundamentals & Handcrafted Pieces
  • How to hand-roll filled truffles using strawberry Earl Grey infused ganache
  • The basics of chocolate tempering using the seeding method
  • How to make chocolate mendiants (milk and white) with edible flower decorations
  • How to dehydrate flowers using a home oven
  • Dipping techniques using a professional dipping fork for neat, coated pralines
  • How to make a pistachio and coconut ganache
Day 2: Moulding, Decoration & Advanced Techniques
  • How to mould and unmould a large chocolate smash box filled with solid chocolate
  • Techniques for colouring, moulding, and assembling small bonbons filled with salted caramel ganache
  • How to make a filled salted caramel chocolate bar using shell and capping methods
  • Understanding different moulding techniques for fruit and nut chocolate batons: decorating before filling vs. making a shell first

Bring home:

  • 6x Strawberry Earl Grey Truffles
  • 8x Milk Chocolate Mendiants
  • 8x White Chocolate Mendiants
  • 6x Pistachio Coconut Dipped Pralines
  • 1x Large Chocolate Smash Box
  • 16x Salted Caramel Bonbons
  • 1x Filled Salted Caramel Chocolate Bar
  • 10x Fruit & Nut Chocolate Batons

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