Become a real chocolatier! In about five hours we'll produce five different kinds of pralines and you will learn all about chocolate. How does the process of transforming a cocoa bean into a bar works? Why do we need to temper our chocolate to get a perfect finish?
After a heartly welcome we'll working on our chocolate fillings, getting them into hollow bodys, rolling them with our hands or fillng them with a piping bag - we're using more or less equipment.
After that we'll get to the most important part in working with chocolate - tempering it the right way! When that is done we can finish our chocolates and give them a nice decoration.
You will get a nice box to pack and transport your selfmade chocolates.
Number of participants: max. 10 people
Teacher: Sandra Serry
Inklusive: all ingredients and tools, a pretty box to safely transport your selfmade pralines, water, coffee and delicious Snacks for lunch.