This session will reignite those childhood days of paying with play doh. Bring out the fun again and learn how to make a variety of yummy delights out of edible coloured chocolate modelling clay!
DurationThis session will reignite those childhood days of paying with play doh. Bring out the fun again and learn how to make a variety of yummy delights out of edible coloured chocolate modelling clay!
Within this session you will not only learn how to make and store this clay but also be making a variety of figurines and flowers with the clay perfect for cake toppers!
Established in March 2010 with sessions starting in July 2010 we are the original Chocolate School
We have recently relocated to 48 Melbourne St, North Adelaide (1st August 2012) after leaving our shared location with the SA Coffee Academy in Gawler Place, Adelaide.
The Adelaide Chocolate School has been founded on a strong passion for chocolate and helping people to realise their full potential and creativity when they work with chocolate.
Courses are designed from the basic to the more complex to ensure that we meet all of the needs of fellow chocolate lovers wanting to learn more about moulds through to tempering and appreciation of various chocolates from around the world.
A sweet and salty chocolate bar with a crunch! Enrobed in dark chocolate, the bar has a peanut praline base topped with passionfruit jelly and is finished with a dark chocolate garnish. Class Tags: chocolate dipped.
Learn the art of hand crafting delicious molded chocolate, truffles and other scrumptious chocolate treats. Embrace your inner artist and learn how to work with coloured cocoa butter.
For the chocolate enthusiast or the perfect gift idea for the chocolate lover Learn how to make hand-made chocolate using professional moulds
In this course, you will make a raspberry mud cake, mask it with ganache and then decorate it with a range of chocolate garnishes. If your chocolate skill needs a brush-up, this training is for you.
Learn the fine art of making Chocolate Egg for Easter from Patissier & Chocolatier, Esti Garcia.
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