Chocolate expert in 3 hours!

In this workshop, you'll delve into the world of bonbons, ganaches, and airbrush techniques. We'll start with a salted caramel ganache, then it's your turn: temper cocoa butter, color your molds, and give them that perfect finishing touch.

Learn the technique of grafting, one of the ways to make chocolate shine, shrink, and crackle. Fill your bonbons with caramel and seal them with a "foot" while you fiddle with the tempering machine like a true chocolatier.

Everything you make you take home with you, including a handy handheld device and three basic recipes to experiment with at home.

Getting excited yet? Sign up now!