Is it even possible to enjoy chocolate more? Learn how to taste it like a Professional Swiss connoisseur. Recognise types, quality and cocoa percentage. Our workshops are “ALL YOU CAN EAT” so make sure you don’t have a lunch before!
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We teach you a process called “Tempering of chocolate”. It’s a procedure where melted chocolate is first cooled, causing the fatty acid crystals to form nuclei around which the other fatty acids will crystallise. Too much jargon? Don’t worry, we’ll explain everything in the workshop.
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Whether you keep it simple and cover your chocolate bars with nuts only, or write “RIP Diet” haha the most important thing is to have fun with it and let your creative side shine! It’s your masterpiece!
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