Course Date:Monday 3rd February - 10.00am - 1.00pm
Hands on Course:Maximum 8 Participants
Course Tutor:Barry Johnson
Course Length:Three hours
Course DescriptionAn introduction to all things chocolate and learn how to temper chocolate with Barry Johnson, the current UK Chocolate Master and previous UK Pastry Team Captain.
What the Course Covers:
This course will discuss the bean to bar process, look at the different ingredients used and taste a range of different chocolates. Dark, milk and white chocolate will be used to cover a minimum of 3 different tempering techniques from table (marble), seeding, microwave or MyCryo cocoa butter. You will then use this chocolate to cast simple bars, mould hollow shapes and make simple decorations.
This is a 3 hour hands on course running from 10.00am to 1.00pm, with a maximum of 8 participants.
Course to be held at the Pastry Academy, 273 Cricklewood Broadway, London, NW2 6NX