Chocolate Skills
Module 5 Certificate - Beginner Chocolate Skills
Part 1 - Module 5 Certificate - Using Chocolate Paste
Go to Calendar for next available Saturday
One Day Intensive Course
You will learn:
This fabulous workshop offers you an exciting day packed full of hints and tips that you will need when making and working with ganache & chocolate Paste. It is a perfect way to begin your 'Chocolate Journey'.
Using our favourite tried and tasted recipe you will make your own batch ofchocolate paste which you can take home. Working with freshly made ganache and chocolate paste, you will learn how to split , fill, crumbcoat & professionally cover a chocolate cake. We will teach you how to hand mould roses, leaves & other decorations using tools currently on the market. You will then decorate and complete your covered cake ready to take home.
Students will need to bring a 6 inch (must be this size, no bigger) round chocolate cake, 8 inch round board & box. Please bring a packed lunch. Inspired Creations will provide you with the recipes, belgian chocolate and all the other ingredients & equipment that you will need for the day.
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Part 2 - Module 5 Certificate - Technical Chocolate Skills
Please contact us for the next available date
One Day Intensive Course - Individual Tuition
Our technical Chocolate Skills workshops are currently offered on a One to One basis. You will learn the essential beginner level technical skills required to work successfully with chocolate. We have created two options for the individual classes which means that you can choose to work in the areas most appropriate to you.
| Skill Level: |
All Levels |
| Date: |
To be agreed with customer |
| Time: |
10am - 4pm |
| Cost: |
£250 (Individual Tuition) |
| Tutor: |
Hannah Collison |
| Location: |
|
You will learn:
Part 2 Certificate - Option 1: Making Chocolates - Heart Box & Hand Made Chocolates
- Tempering using microwave method
- Tempering using seeding & mycryo methods
- Making Ganache Fillings – Plain & Flavoured
- Using Truffle Shells – filling, topping, decorating
- Using professional chocolate moulds to make chocolates – colouring, filling, topping
- Using larger chocolate moulds to make a 3D chocolate box with opening lid
- Using Petal Dusts, Sheens, Glitter & Cocoa Butter Colourings
- Piping With Chocolate – 3D Butterfly Design
All materials, equipment & packaging provided
Part 2 Certificate - Option 2: Chocolate Skills For Celebration Cakes
- Tempering using microwave method
- Tempering using seeding & mycryo method
- Making Plain Ganache for coating cakes
- Using sphere chocolate moulds
- Using Petal Dusts, Sheens, Glitter & Cocoa Butter Colourings
- Piping with chocolate – 3 D Butterfly design
- Making Shards Using acetate & decorative transfer sheets
Student brings a 6 inch round chocolate cake. All other materials, equipment & packaging provided.
If you have specific learning requirements we will be happy to design a bespoke workshop to suit you.
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