Spend three hours in chocolate heaven!
Free your creative spirit and revel in the joy of mixing flavours of syrups, fruits, extracts and textures to invent your very own chocolate fillings.
Learn the skill of tempering chocolate for super smooth chocolate cases and mould work. Make a luscious ganache paste using Jersey cream and use your unique artistic flair to decorate these delicacies before boxing them up and taking them home to your loved ones to sample.
Chocolate workshops include: Instruction from the local Chocolatier, all ingredients, specialist equipment, recipes and a selection of your chocolates to take home
Workshop venue: 18 Havre des Pas, St Helier (opposite Fort D’Auvergne Hotel) – default location or Greve de Lecq Barracks, Greve de Lecq, Jersey
What you need to bring with you: wear comfortable shoes, bring an apron, tie-back for long hair, small, plastic lidded containers.
Workshop duration: 3 hours
The initial workshop will teach you the basics of how to melt and temper a variety of chocolate callets and to create a selection of filled chocolates using different mould shapes and sizes.
Come with an open mind to experimenting flavours and allow your taste buds to dictate your preferences.
A very enjoyable and popular cooking experience!
Minimum Age: 10 yrs
Minimum group size: 6
Maximum group size: 20
NB. Important – this experience is not suitable for nut allergy sufferers.