Bookings now being taken for

Chocolate Tempering, chocolate, truffle and praline workshops

Up to 3 persons

example of day programme

Programme for Chocolate Tempering Day

10.00       Introduction and coffee, review programme and understanding chocolate

10.15       Make 4 ganache and praline fillings, freestyle piping truffles with ganache and leave to set for hand dipping later       

11.15       Decorate and line chocolate moulds (leave to set before filling later in day)

11.30       Temper chocolate in microwave and perform test

12.15       Fill chocolate shells, cap, ready to coat and finish                

12.30       Lunch and review morning

13.00       Coat pralines with thin layer of chocolate, cut into squares and fork dip, decorate

13.30       Make dark chocolate, raisin and salted cashew nut clusters

14.00       Coat and finish truffle shells in 2 different ways

14.45       Finish chocolates in moulds

15.15       Chocolate transfers and there uses

15.45       Chocolate basket, lace lollies, magnetic moulds with transfers

16.00       Package chocolate, truffles, pralines ready to take home

16.20       Questions, review evaluation and conclude

Price per person £130.00

Each student receives a certificate from Cake Decoration Courses

21 page workbook with recipes, information and professional tips

Limited space for December 2010

Other courses and more information on www.cakedecorationcourses.co.uk

email: sales@cakegenie.co.uk