Chocolate Making and Decoration class is offered by Moemas Food. The classes are either demonstration or hands on but either way you’ll feel inspired and much more confident after taking a class or three. Private classes can also be arranged in the comfort of your own kitchen.
Chocolate Making and Decoration class is offered by Moemas Food. The classes are either demonstration or hands on but either way you’ll feel inspired and much more confident after taking a class or three. Private classes can also be arranged in the comfort of your own kitchen.
Moemas cookery offers best cooking classes in Johannesburg. Most importantly, its also a great place for you to learn about cooking in a relaxed and fun yet informative way. Danielle is absolutely passionate about food and people.
It is her mission to help people to feel confident about cooking and baking. She turns it into a fun experience for friends and family rather than one of stress and dread.
So, if you want to learn and have fun, raise your team spirit or have a domestic goddess (your maid) in the kitchen then definitely give us a go.
Under the guidance of our master chef, you'll learn the essential skills you will only need to learn once when handling chocolate, fillings & flavourings, as well as relevant information for preparing the recipes.
Chocolate spiral lollipops, chocolate face on stick, chocolate chip cookies and chocolate cupcakes.
Our Culinary Baking & Pastry courses are designed for anyone wanting to learn to bake, decorate cakes and so much more. Classes are hands on and practical with support of theory notes and recipes.
Let the Lindt Master Chocolatiers demonstrate how to create & then show you how to decorate your own hand crafted Lindt Chocolate Truffles.
Team up with the person next to you to flavour and create your own fresh cream truffles. Cut, mould and dip toffee fudge that will serve as the centre of your own hand made chocolates. Fresh strawberries and fluffy marshmallows are served for you to dip into the big bowls of melted chocolate.
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