Ever wanted to create your own gift boxes full of indulgent chocolate delights.... we now have a class to show you how!
DurationEver wanted to create your own gift boxes full of indulgent chocolate delights.... we now have a class to show you how!
This 2 hour session is crammed full of creative chocolate goodness. Throughout this session you will be able to use fine quality courverture chocolate with a range of nuts and confections to create a range of indulgent gifts.
Once all of your items have been completed you will then have the opportunity to create your very own Gourmet gift box to take home and show off.
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.
This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.
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.
For the chocolate enthusiast or the perfect gift idea for the chocolate lover Learn how to make hand-made chocolate using professional moulds
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!
Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.
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