Are you looking for Chocolate Making and Decoration classes in Canada? Here are the Top 10 Chocolate Making and Decoration courses in Canada. The course fee of Chocolate Making and Decoration training in Canada ranges from 58 for a 1.5-hour Chocolate Making 101 course, up to $2380 for an 8-day Professional Chocolate Diploma Program.
In groups of up to ten people, experience the art of chocolate making. We take you on a knowledge-journey from cacao farms and the fermentation process, winnowing, husking, through all that is required for the bean to be processed into chocolate.
We built our brand through fun-filled events like our chocolate tastings and classes and our custom corporate and wedding offerings. Our amazing, supportive wholesalers weren't afraid to take a chance on our little business with big dreams.
Learn the ins and outs of how chocolate is made and how to temper chocolate easily at home. Practice your new skills to make molded chocolate bars in dark chocolate with different add in ingredients and rolled truffles to take home.
Chocolate making is a lifelong learning experience. We love to challenge ourselves and relight our chocolate passion periodically throughout our lives.
We’ll taste chocolate from different origins, made with different methods, and so on (the content will vary depends on the class).
Take an evening, roll up your sleeves, and join our master chocolate maker where together you'll roast up some cocoa beans and grind up your very own chocolate to take home. How cool is that?
In our state-of-the-art chocolate studio, you'll learn about the world of fine chocolate and get a glimpse into the intricate process to make our award-winning chocolate bonbons. Then you'll have the chance to design your own chocolates using a variety of techniques and colourful cocoa butter paint...
Come have some Spooky Fun creating delicious Halloween Themed Chocolate
At the end of the class you take almost 2 pounds of chocolates you’ve made to share with family, coworkers or just to enjoy yourself!
Break the chocolate into small pieces, about the size of your fingernail, but don't get too hung up on making them super precise! While you're breaking the chocolate, listen for its "snap". Is the sound crisp or dull?
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