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. On this next progression class, you will continue to establish the innovative techniques that will provide you with the knowledge to create your own personalised range of chocolate products.

Who should attend? Anyone who has an interest in further developing their chocolate knowledge, whether you are considering making chocolates for home, opening your own business or just want to update your professional skills.

What will the course provide?

Skills covered

This is an informative, practical and hands on course for beginners incorporating a range of products and techniques.

  • Explanation on the use of larger sized moulds, how to prepare them and look after them
  • A recap on Tempering
  • A review of equipment and machinery
  • Ideal working and storage conditions
  • Moulding and dipping techniques

Course Description

  • Moulded chocolate bars with different ganache and other fillings
  • Decoration with coloured cocoa butters and creative inclusions
  • Finishing by hand dipping
  • Elegant snacking bars
  • 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 cookery 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 packs
  • Full use of Hunters Academy of Food training kitchen
  • Full recipe packs to take home
  • Certificates given on completion of this course
  • Your lovely 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.

£220

Price includes VAT

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

Wanting to learn more? The next step would be: the Creative Chocolate Masterclass

£220.00

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.