The Maurice Academy of Design and Craft

Chocolate Craft

Workshop Outline

Day 1

- Introduction to ChocolateBean to Couvature

- Tempering of ChocolateIntroduction to various methods of Tempering chocolate

- The use of Moulds- Using chocolate to make simple plate designs- Making of Chocolate Cigars- Making of Chocolate fans

Day2

- Tempering Chocolate for day 2 projects- Making of truffles- Making of chocolate cakes and covering with ganache- Decoration of cakes using chocolate cigars and fans from the previous day

project.

Note: The facilitator would be using over 50% of locally produced chocolate couvature in theproducts made.