TAFE Plus Statement in Chocolate Master Class
Course Code: 167-28388V01
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
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!
Sorry, this course is not currently open for enrolments.
- Short Course