Discover the world of chocolate in a warm and engaging small-group class, designed to teach both professional chocolate techniques and the skills to recognize and appreciate high-quality cocoa. Learn how to select the most suitable couverture chocolate for different creations and elevate your pastry skills under the guidance of a professional Italian Chef.

The lesson begins with an overview of the origin and production of chocolate, followed by tempering techniques and hands-on practice with pralines, ganache cream, and chocolate truffles. Everything is made from scratch — nothing is prepared in advance — ensuring a truly immersive and interactive experience.

Classes are held on weekends and are split into two sessions, with small groups of 6–7 participants, providing a relaxed and personal learning environment.

At the end of the day, enjoy your creations at a beautifully set table, accompanied by water and wine — a perfect blend of learning, tasting, and fun.

Program Overview:

Overview of chocolate as an ingredient: origin and manufacturing processes

Chocolate tempering, including alternative methods to “tablage”
Maintaining tempering with thermostatic devices
Using molds, decals, and relief sheets
Techniques for dipped pralines and manual or acetate sheet decoration

Recipes to prepare:

• Ganache cream
• Fillings for chocolates
• Molded chocolates with different flavors
• Dipped chocolates
• Chocolate truffles

The lesson includes:

• A hands-on cooking class with a professional Italian Chef
• Four chocolate recipes
• All ingredients used in the kitchen
• Final meal at the table (water and wine included)
• Printed recipes to take home
• Insurance

Duration: approx. 3 hours