Chocolate Tempering – Hand Crafted Egg and Truffles

Chocolate Tempering - Hand Crafted Egg and Truffles

sat23mar11:00 amsat2:00 pmClass OverCompletedChocolate Tempering - Hand Crafted Egg and Truffles£150 tempering, inclusion, truffles11:00 am - 2:00 pm(GMT+00:00) Didsbury, M20 5WZ 0 Add to Saved List

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To book call - 0161 706 0505

Didsbury

Waitlist for sold out classes

Email us at lovetocook@foodsorcery.co.uk to be added to the waitlist.

Class Description

Join us on our Easter Egg-stravaganza! You will watch a detailed demonstration on how to temper chocolate – so you can practice at home.
You will then use pre tempered chocolate to create a ‘Free Standing Belgian Chocolate Inclusion Ester Egg.’ that will be filled with hand rolled Belgian chocolate truffles and hand piped chocolate that you will also make. All finished in a cellophane wrap, ribbon and gift tag.
Examples of What You Will Learn:
  • Free standing inclusion egg.
  • Hand rolled truffles, spun with white chocolate.
  • Hand piped chocolates.

What’s Included:

  • Tea/Coffee or soft drinks on arrival, all ingredients you need including cellophane to present your egg.
  • We have basic containers; however, we recommend you bring your own study ones.
  • The added bonus is the washing up is all done for you!

Skill Level – All Abilities

 

Baker

image of Slatterys baking and chocolate class chef Victoria Richardson

Victoria Richardson is the former tutor of ‘Slatterys School of Excellence’ a trained chef, pastry chef, confectioner, cake designer and chocolatier. She has a vast amount of knowledge and shares her skills in such a way that you cannot help but be as enthusiastic as she is.

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