Learn to temper real chocolate properly, so your creations come out glossy with a firm snap. Over the course you work with three types of chocolate: dark, milk and white, and you also make ganache, with or without alcohol.
You will cast solid chocolates in moulds and fill your own chocolates, and there is room to ask questions and get feedback along the way. Coffee, tea, hot cocoa and cold water are available throughout, and you go home with about 700 g of chocolate you have made yourself.
