Wednesday 22nd and Thursday 23rd of January 2020 2 tier round stacked chocolate panelled cake.
Cost of the class $600 This is a 2-day class 10-6 pm
This workshop you will learn the process of tempering chocolate in order for the chocolate to be strengthened to have a clean crisp snap and then to be safely used in decoration without collapse! You will be shown the 3 methods of tempering chocolate.
You will learn how to carve and use chocolate ganache our cake in preparation for our chocolate panels and chocolate shards.
You will also learn how to use the latest chocolate transfers sheets, readily available to create even more beautiful designs.
Lunch and light refreshments are provided both days.