Creative Chocolate Masterclass Friday 17th and Saturday 18th November.

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. Throughout this creative chocolate skills course, you will work under close guidance from Gary. You will acquire an extensive knowledge of chocolate theory and practical techniques in artisan chocolate making.

Who should attend? This masterclass has been designed for chefs, students and foodies who want to develop their chocolate skills to the next level.  Students will typically have a good working knowledge of chocolate or will have completed our Introduction to Chocolate Class Seminars.

What will the course provide?

Skills covered

This is an informative, practical and hands on course for students with an intermediate skillset incorporating a range of products and techniques.

  • Explanation on flavour combinations and matching with chocolate
  • Decoration techniques with coloured cocoa butters and creative powders
  • A review of equipment and machinery
  • Ideal working and storage conditions
  • Colouring and spraying techniques
  • Techniques for increasing the shelf life of chocolates

Course Description

  • Matching flavours to single origin chocolate
  • How to machine temper chocolate
  • The addition of colour to your chocolates
  • Preparation techniques for coloured cocoa butter to achieve maximum shine
  • Spray painting chocolate with an air brush and compressor set up
  • The addition of texture to fillings
  • Multi-layered chocolate fillings
  • Identifying and resolving common mistakes in chocolate production
  • You will also receive a full list of UK supply contacts to assist you with your chocolate equipment and ingredient sourcing

What is included in the course?

  • Beverages and biscuits to begin the day
  • Hands-on practical learning
  • Interactive demonstrations
  • Live feed TV screens to capture expert skills
  • Professional tuition and qualified advice
  • Light sit-down lunch and refreshments with wine (or non-alcoholic alternative)
  • List of ingredients used and listed in your recipe and information pack
  • Full use of Hunters Academy of Food training kitchen
  • Recipe and information pack to take home
  • Certificate presented on completion of this course
  • Your hand-crafted chocolates to take home with you

What to wear: You will be in a professional cookery school environment so will need to wear comfortable clothes and preferably covered, closed toe shoes.

Are you looking to gift a class?

Our Gift Vouchers can be redeemed against any class at Hunters Academy of Food. We will immediately schedule delivery to you or as gift directly to your chosen recipient.

Duration of the class:

9.30am – 4.30pm approx.

NOTE: Your course place is not secured until full payment has been received.

£440.00

11 in stock

Related Products

Your Personal Selection from Hunters Chocolate Classic Collection

A box of 24, with 4 of the Classic flavours of your choice in each box (6 of each flavour).

£45.00

A box of 18, with 3 of the Classic flavours of your choice in each box (6 of each flavour).

£35.00

A box of 12, with 2 of the Classic flavours of your choice in each box (6 of each flavour).

£25.00

Blue Silver – Fleur de sel & Caramel

A sweet and intense dark caramel ganache composed smoothly with a fleur de sel, harvested by hand in Aigues-Mortes in the Camargue. Finished in a single origin milk chocolate shell from Ghana, this couverture reveals red fruit and chestnut flavours enclosed in powerful natural cocoa and biscuity notes that work exceptionally well with caramel.

Speckled Orange – Orange & Grand Marnier

Using all the fresh orange to extract as much natural flavour and perfume as possible, this rich ganache is complimented at the end with the addition of Grand Marnier to keep true to the iconic blend of fine cognac and bitter orange liqueur. A dark single plantation couverture from the heart of a Peruvian nature park, the Alto El Sol plantation is used for the shell. The dominant sourness and red fruits give to this dark couverture a long-lasting taste and mouthfeel.

Bronze Gold – Espresso Caramel & Tia Maria

This double layered chocolate has an intense espresso caramel using Robusta and Arabica beans from Brazil and central America. The second layer uses this explosive coffee combination to create a rich ganache finished with the rum-based Arabica liqueur, Tia Maria. We have married a milk couverture from Nacional beans grown in the Arriba region, yielding an exceptionally intense cocoa taste with complex aromas of caramel and hints of fruit.

Dappled Caramel – Tonka Bean

Tonka bean has complex flavours of vanilla, black cherry, almond, coffee and tobacco and is harvested from the Cumaru tree. We infuse the beans before we make chocolate ganache to let the flavour mature and develop. The shell is made from a crafted caramelised chocolate that has rich notes of toffee, butter, cream and a dash of salt.

Green Gold – Pistachio

We use a pure and natural lightly roasted pistachio paste with a white chocolate couverture to create this Gianduja style ganache, with no additional essences so that the full flavour, aroma and colour of the pistachio immediately comes through and lasts on the palette. We have an inhouse blended milk chocolate couverture that delivers a highly intense chocolate hit with creamy notes.

Brushed Yellow – Passion Fruit

Passion fruit will be released from the very start of the tasting experience of this bonbon with its exceptional intensity from a double layer of pate de fruit and ganache. We have matched this with a white chocolate to balance the acidity of the fruit as the creamy white chocolate offers a wonderful sweetness and delicious notes of caramel and vanilla.

Blue Silver – Fleur de sel & Caramel

A sweet and intense dark caramel ganache composed smoothly with a fleur de sel, harvested by hand in Aigues-Mortes in the Camargue. Finished in a single origin milk chocolate shell from Ghana, this couverture reveals red fruit and chestnut flavours enclosed in powerful natural cocoa and biscuity notes that work exceptionally well with caramel.

Speckled Orange – Orange & Grand Marnier

Using all the fresh orange to extract as much natural flavour and perfume as possible, this rich ganache is complimented at the end with the addition of Grand Marnier to keep true to the iconic blend of fine cognac and bitter orange liqueur. A dark single plantation couverture from the heart of a Peruvian nature park, the Alto El Sol plantation is used for the shell. The dominant sourness and red fruits give to this dark couverture a long-lasting taste and mouthfeel.

Bronze Gold – Espresso Caramel & Tia Maria

This double layered chocolate has an intense espresso caramel using Robusta and Arabica beans from Brazil and central America. The second layer uses this explosive coffee combination to create a rich ganache finished with the rum-based Arabica liqueur, Tia Maria. We have married a milk couverture from Nacional beans grown in the Arriba region, yielding an exceptionally intense cocoa taste with complex aromas of caramel and hints of fruit.

Dappled Caramel – Tonka Bean

Tonka bean has complex flavours of vanilla, black cherry, almond, coffee and tobacco and is harvested from the Cumaru tree. We infuse the beans before we make chocolate ganache to let the flavour mature and develop. The shell is made from a crafted caramelised chocolate that has rich notes of toffee, butter, cream and a dash of salt.

Green Gold – Pistachio

We use a pure and natural lightly roasted pistachio paste with a white chocolate couverture to create this Gianduja style ganache, with no additional essences so that the full flavour, aroma and colour of the pistachio immediately comes through and lasts on the palette. We have an inhouse blended milk chocolate couverture that delivers a highly intense chocolate hit with creamy notes.

Brushed Yellow – Passion Fruit

Passion fruit will be released from the very start of the tasting experience of this bonbon with its exceptional intensity from a double layer of pate de fruit and ganache. We have matched this with a white chocolate to balance the acidity of the fruit as the creamy white chocolate offers a wonderful sweetness and delicious notes of caramel and vanilla.