Learn to temper real chocolate properly, so it sets glossy with a firm snap. Over a single session you will work with three chocolate types: dark, milk and white, and also make a ganache, with or without alcohol.
You will mould solid chocolates from tempered chocolate and fill your own pralines, with room to ask questions and get feedback along the way. Coffee, tea, hot cocoa and cold water are available throughout, and you take home about 700 g of your own creations.
