Discover the diversity of chocolate in this one day workshop, making lots of tempting goodies to take home. Our specialised tutor has a wealth of experience and knowledge to share.
DurationDiscover the diversity of chocolate in this one day workshop, making lots of tempting goodies to take home. Our specialised tutor has a wealth of experience and knowledge to share. Successful chocolate work comes from an understanding of the ingredients, temperatures, techniques and tools involved.
Tempering: How to melt chocolate so it is shiny when cooled
Runout: Shapes and designs made from piping melted chocolate
Ganache: A combination of chocolate and cream; by changing the ratio it can be used for a variety of purposes from icing to truffles
Founded by Celia Hay, the New Zealand School of Food & Wine has been educating the next generation of baristas, chefs, restaurant & café owners, hospitality managers, sommeliers and wine professionals, hospitality tourism entrepreneurs as well as people who just love good food since 1995.
From LCQ Alcohol Managers Certificates to Food Hygiene Safety Certificates to New Zealand Wine Certificate and WSET Wine and Spirit qualifications to Baking and Cooking Classes and Cocktail and Bartending courses. This year, 2020, will mark the 25th anniversary of the New Zealand School of Food and Wine.
Located in Auckland's Viaduct, our NZQA New Zealand Government accredited qualifications offer practical hands-on cooking and hospitality-tourism focused certificates and diplomas, taught by a team of chefs, restaurant managers and wine professionals who are experts in their field and focused on the success of our students.
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