Artisan Chocolate Making
Saturday 16th February 10:00am - 4:00pm
Perfect chocolates to give as gifts...
(...to yourself or someone else!)
This course will be led by professional patisserie chef Joanna Owens from The Organic Cakery at Bore Place.
Spend a day in the kitchen learning to make delicious chocolates.
During the course you will learn how to make a variety of different chocolates, and get hands-on experience making:
- Authentic piped and rolled Belgian truffles.These are not ganache truffles that you may have made at home but instead a complex recipe using fondant patissiere and praline paste. The truffles are piped by hand and then once set, rolled in dark chocolate and then cocoa.
- Filled chocolates: milk chocolates filled with salted caramel and white chocolates filled with white chocolate ganache infused with orange blossom liqueur.
You will also watch a demonstration on how to make fruit caramels - in this case, blackberry caramels using Bore Place blackberries - set into dark chocolates.
Where possible, all products used will be organic, fairtrade and locally sourced.
You will take home all of your produce from the day, plus a small box of Bore Place blackberry caramels, neatly boxed in chocolate boxes with instructions on how to best store these chocolates (in case you don't eat them all on the day!)
The course includes refreshments and a light lunch of soup and salads made with produce from the Market Garden at Bore Blace, and fresh bread. You'll also have a short tour of the organic Market Garden to see where the Bore Place produce is grown.
Class sizes are small to ensure all participants can recieve 1-to-1 support.
Joanna Owens is a professionally trained Patisserie Chef, with a level 4 Grande Diploma in Patisserie, confectionery and Chocolate work. She trained in Westminster, London, under Master of the Culinary Arts Chef Yolande Stanley and has over eight years’ experience running Pastry Kitchens in award-winning country house hotels and restaurants.
Complete the form below to make a booking.