An introduction to tempering and filling products – learn the art of hand tempering chocolate on a marble slab, discover the science of tempering and why perfect crystallisation is vital for success. We will cover microwave tempering, using a melting tank and the seeding method. We will use a wheel machine and you will discover the benefits of continuous tempering, what can go wrong, how to handle your chocolate and keeping it in a usable state. There will be many opportunities for hands on tempering and you will be shown how to test for the correct temper, the importance of correct cooling and crystallisation.
This session is hands on and there will be many opportunities to ask questions. Full course notes will be given to each participant along with a certificate of attendance.
Places are limited to 8 per workshop.