Introduction to Handmade Chocolate
Saturday 12 July 2025
10 AM - 4 PM
Snapshot
What You Learn
Tempering
Decorating and presentation skills
How to make truffles and bars
What You Get
Certificate of attendance
Class notes
Hands on training
Materials to Bring
Containers and carry bag to transport baked goods home
Pen for note taking
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
Learn the components and methods of making individual chocolate truffles and chocolate bars, including how to temper.
Discover how to create a ganache, filling procedures and rolling and moulding techniques.
In this class you will learn to create:
- Belgian Truffles
- Milk chocolate pretzel & sea salt bar
- Dubai chocolate bar
- Cookies and cream bars
- Caramelised coconut and cranberry bars
- Almond rocher cluster
Take home all you produce in class
A light lunch is provided for all class participants
On completion of this class you will receive a certificate of attendance.
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 03 9606 2168 or email ShortCourses@angliss.edu.au
