Fancy Fondant Creams
These early chocolate recipes were used by Rowntree’s and Terry’s to create the most exquisite chocolate boxes. We will explore the science of sugar boiling and the crystallization process to be able to effectively create a quality, smooth fondant that can be combined with many beautiful, natural ingredients.
This workshop is part of our Chocolate Master Class Series, it can be enjoyed on its own or as part of a series of classes. Previous knowledge will not be necessary so it's a perfect introduction to the mechanics of working with chocolate, especially for any for any cake maker that wants to understand more about how chocolate works.
During the workshop you will:
What do you take away with you?
Each participant will take home approximately 400g of your own chocolate as well as the recipes and technical worksheets to be able to make your own and perfect your skills at home.
Saturday 28th November 2015, 16th April 2016, 8th October 2016
Thursday 17th September 2015, 14th July 2016
Who is it suitable for?
Perfect for chocolate lovers of all ages and abilities who want to learn more of the secrets to create their own gorgeous chocolates at home. This course is also ideal for chefs and catering students to learn how to work with fine quality chocolate in a range of environments and purposes.
Please note that children are most welcome at this workshop, however we do ask that they are accompanied by a full paying adult participant
Our Chocolate Master Class Series is a 15 course program that covers a whole range of techniques to enable any chocolate lover to fully master and understand how to work with our favorite food. This series of classes can be taken on their own as individual classes or can be taken as your own series.
Please be aware that the ingredients we will be using contain sugar and soya, although milk, gluten and nuts are not used the ingredients may contain traces. Please contact email@example.com or T: 01904 675787 to discuss special dietary requirements.
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