Professional foodies and chocoholics alike will simply love this beginners’ chocolate making workshop. To begin with, a professional chocolatier will talk you through the process of turning cocoa beans into a block of chocolate and give you some tasty information on the history of chocolate. Then you’ll be ready to temper the chocolate and turn it into chocolaty delights!

Correct tempering of chocolate is the key to perfectly-made delicacies. During the workshop, you will work with only the highest-quality Belgian couverture chocolate, which averages over 64-percent cocoa. You’ll make ganache filling, choose your own flavouring, and pour into moulds that are the same as those used by the world’s top chocolatiers! You will also get to call on your creative side when making little curls and other decorations for your chocolates. One of the best things about this class is the size. With no more than 9 participants in the group you will all work together and receive all of the attention you need in order to bring out your innermost chocolaty creative flair!