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Course Info

TAFE Plus Statement in Chocolate Master Class

Course Code: 167-28388V01

Overview

This practical, 2 day Master Class will provide you with the skills and
knowledge required to produce a modern range of chocolates and truffles using a variety of fillings.

Your facilitator Dean Gibson will teach you:

• tempering of chocolate couverture
• tabling method, vaccination method, working with professional tempering equipment
• working with a variety of different chocolate brands, understanding the differences in application
• understanding fat bloom, sugar bloom and crystallisation
• chocolate moulding
• hand enrobing / hand dipping
• working with coloured cocoa butter
• chocolate moulding with chocolate colours
• working with transfer sheets
• piping, filling and decoration techniques
• exploring flavour combinations
• professional finishing techniques

At the end of the class, you will get to take home your creations!

Locations

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  • Short Course

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