Spoil yourself, your family, friends or some of your team to a fun experience and learn how to make your own truffles and molded bonbons.
DurationDangerous Chocolate is holding bespoke two-day classes for groups of 4 people. Spoil yourself, your family, friends or some of your team to a fun experience and learn how to make your own truffles and molded bonbons. Sabine will demonstrate how we craft our scrumptious chocolates, explain some tricks of the trades and teach you all that you need to know to make your own treats.
At the end of the weekend, you will walk away with a seriously large box of chocolates and a few smaller bags of treats that you created yourself!
Sabine’s love affair with Chocolate started when as a child in Germany, she would try to eat the 85% dark Couverture her Mother used for baking chocolate cakes. Ever since, chocolate, especially dark chocolate has been a Passion and source of joy for Sabine.
After living and working in the South of France for several years, Sabine moved to New Zealand in 1998 and considers herself a true Kiwi. She started making chocolates initially for friends and colleagues from her home as gifts and bring alongs for dinners and lunches.
With much encouragement from friends and family, she decided in 2013 to leave behind her desk in the corporate world to start her own small business, making and selling handmade chocolates. She still travels to France regularly for continuous training and inspiration.
Sabine makes all of her chocolates at the factory shop located in Rotorua, using only fresh ingredients and Callebaut Couverture. All truffles are hand made, and in small batches, assuring freshest quality at all times.
No artificial flavors are used, and no conservatives or preservatives. We recommend that the truffles are consumed within 3-4 weeks from purchase, but have been assured by customers that hardly any last longer than a day or two.
In this class you will learn to make these luxurious hazelnut chocolate bars. A layer of crispy graham chocolate crunch, milk chocolate gianduja (hazelnut and chocolate) , hazelnut ganache, caramelised hazelnuts and milk chocolate coating.Â
Join Sarah from Adelphi Fine Chocolates for an afternoon of chocolate decadence. In this class you will be learning how chocolate is grown and manufactured, explore different styles of chocolate from around the world, and how to temper chocolate.
9 out of 10 people love chocolate....and the 10th person is lying! Come along and learn from a master chocolatier the tips and tricks of creating perfect chocolates, including truffles and moulded chocolates. You will never be short of a gift idea again.
International Culinary Studio is the only blended online culinary educator in New Zealand accredited by the World Chefs’ Association, something we are very proud of. Based in Christchurch, New Zealand.
Learn the art of crafting your own delicious chocolates, to share or to treat yourself
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