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Chocolate Courses
Hunters Chocolate aims to inspire chocolate lovers everywhere with an insight into the chocolate-making process
Courses and Events for the Home Cook and the Professional
Presenting courses and events for the home cook and the professional, and covering everything from ‘bean to bar’, Hunters Chocolate aims to inspire chocolate lovers everywhere with insight into the chocolate-making process covering chocolate tasting from plantation, single origin and blended grades.
Continue with using diverse methods of tempering, moulding, filling and practical sessions to create your own bars, spraying and colouring techniques, and flavour pairing fillings to single origin chocolate.
Continue with using diverse methods of tempering, moulding, filling and practical sessions to create your own bars, spraying and colouring techniques, and flavour pairing fillings to single origin chocolate.
With chocolate coursing through his veins for much of his professional career, 20 years ago Gary became a UK Chocolate Ambassador for Barry Callebaut – the exclusive and by-invitation-only Chocolate Ambassador Club gathers almost 200 of the best pastry chefs and chocolatiers from around the world, all of whom have a talent with, and a passion for, chocolate.
Gary has since become synonymous with chocolate throughout the hospitality industry and has represented the UK as a judge for the prestigious World Chocolate Masters competition, mentoring many of the UK finalists.
Gary has since become synonymous with chocolate throughout the hospitality industry and has represented the UK as a judge for the prestigious World Chocolate Masters competition, mentoring many of the UK finalists.
Find Out More About the Course
Introduction to Chocolate Class Seminar 1.0
Have you ever dreamed about making chocolates? Come and join us on this full day course where we will cover the basic techniques that will provide you with the confidence to create your own personalised range of chocolate products.
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Introduction to Chocolate Class – Seminar 1.1 (Moulding Chocolates)
The next stage of handmade chocolates is moulding. On this natural progression day, Seminar 1.1 will continue to establish the innovative techniques that will provide you with the knowledge to create your own personalised range of moulded chocolate products.
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Introduction to Chocolate Bars Seminar 1.2
Learn how to prepare moulded and filled chocolate bars and snacking bars. Developed by Gary, this Introduction to Chocolate Bars recaps on tempering chocolate, preparing elegant moulded and hand dipped chocolate bars, adding flavours and textures, and hand dipping techniques.
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Creative Chocolate Masterclass Friday 17th and Saturday 18th November.
Master professional chocolatier skills at Hunters Academy of Food. Designed by Gary, this two-day practical chocolate course builds upon the skills taught in the Introduction to Chocolate Seminars 1.0 and 1.1.
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