Price: $190 per person
In this workshop, you will learn how to temper couverture chocolate using different methods, the art of hand dipping chocolates and the techniques for making colourful and shiny moulded bonbons using coloured cocoa butter.
You will create two flavours of ganache to pipe into your bonbon moulds and one type of hand-dipped bonbons.
The workshop is suitable for beginners to advanced and will have a minimum of 4 participants and a maximum of 6 participants.
Includes Lunch & Refreshments