Chocolate Making Experience
A fun, hands-on class packed full of tastings and the creation of six handmade soft-centered chocolates.
The class begins with a warm cup of brewing cacao before diving straight into the tastings. First up, we explore couverture and compound chocolate. Next, we indulge in a tasting where we discover the elements in a selection of soft-centered chocolate bonbons. The last tasting is of our dragees and then it’s time to get a little messy!
Byron Bay Cacao products are available to purchase at the end of the session.
Your experience includes:
- Brewing Cacao
- 1 x Byron Bay Cacao variety box
- Dark, milk and white couverture chocolate tasting
- Bean to bar demonstration & tasting
- Chocolate bonbon tasting
- Chocolate dragees tasting
- Creation of six soft-centered handmade bonbons
Chocolate history & process: A brief discussion of the history of chocolate and the bean-to-bar process.
Education: Exploring the difference between tempered and untempered chocolate, couverture and compound chocolate, and truffles and pralines. Learn about problems that affect chocolate and how to care for it correctly.
Questions and Feedback: To close the session, we have a group discussion to ask any questions and give feedback on the class.
We require a minimum number of 10 participants to run the class. Should there not be sufficient numbers the week before the class date, we will contact you to reschedule your booking. The class runs for 2 hours, but we ask you to allow 2.5 hours.
What to bring
- Face mask (gloves provided)
- If you have long hair, please tie it back
- Flat, non-slip, closed shoes
- Apron (optional)
- Something warm to wear as the class can be held in a cool environment. Appropriate for Ages 13 years and older
Unit 4, 20-22 Dehavilland Crescent, Ballina, NSW 2478
Plenty of parking and Southern Cross Drive as well.
Friday the 8th of April starting at 17:30 sharp.
*Limited spots available
Cost: $90 per person
Feel free to call and book your spot, alternatively you can use the online store or send through an email.
P: 0412 095 815