Advanced Chocolate Making - 2 Day Workshop, Sydney From The Bean To The Bar

• Course split over 2 days; meet for an after-work session on Friday, then 10:00 AM on Sunday
• Choose your blend of cocoa
• Make "melt in the mouth" chocolate using age-old stone grinding techniques 
• Temper and mould the chocolate

Chocolate. The very word brings a smile to the face. Considered the ultimate indulgence by many, it really is one of, if not the most recognisable tastes globally. The word chocolate conjures up the feeling of luxury and indulgence. Melt in the mouth texture is so seductive that many people are more influenced by texture than by flavour. 

Now you can spoil yourself or someone else with the ultimate experience, the most decadent and rewarding indulgence. You can make 1.5kg of the chocolate of your choice starting from the cocoa bean, and then temper & mould the chocolate. 

You'll meet on Friday night to decide on the chocolate you would like to make. To help you choose we will taste a variety of chocolate:

• White chocolate
• Milk chocolate
• Sugarfree chocolate
• Dark 56% cocoa content
• Dark 70% cocoa content

Once the ingredients are weighed out, they are placed in a conch. Here is where this process differs from other chocolate making; we grind the chocolate to the desired texture by using a stone grinder. This ancient method gives us a melt in the mouth texture that modern methods cannot achieve. The conching process will go on for 24-36 hours.

We meet again the following Sunday at 10:00 AM when the chocolate would then be finely matured, ready for tempering and moulding. Once the chocolate is tempered you have a number of different moulds you can use, chocolate bars, frogs, hearts, freckles or for the enthusiast you can make chocolate truffles. 

Note: If you cannot make it on Friday night, then tell us what chocolate you wish to make. We will assemble the ingredients and conch it so it is ready to mould on Sunday.