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21st - 22nd May 2020

Chocolates & Pralines Level 2

Chef Kirsten Tibballs

Difficulty Intermediate

Class Duration 2 days

Further develop and hone your skills in chocolates and pralines with this intermediate course.

From: $598.00

Further develop and hone your skills in chocolates and pralines with this intermediate course.

Overview

Further develop and hone your skills in chocolates and pralines with this intermediate course. Chocolates & Pralines Level 2 expands on the skills and theory you learnt in Level 1. The class covers a variety of modern ganache fillings, soft nougat, hard caramels, pectin set jellies (pâte de fruits) and more. Discover how to spray cocoa butter colours and the art of laminated fillings. You will also take home a selection of your chocolate goodies to enjoy with family and friends!

Prerequisites: You must have attended our Chocolates & Pralines Level 1 course, Introduction to Chocolate course or have documented experience in chocolate work to attend this class.

Class location

22 Wilson Avenue, Brunswick VIC 3056

What will be provided

  • Lunch
  • Apron
  • Detailed Recipe Booklet
  • Certificate of Attendance (on request)
  • Refreshments
  • Savour packaging to bring home your creations

Do you need to bring anything?

No. All equipment and ingredients will be provided.

What to wear

You must wear closed-toe shoes. Chef’s jackets are optional.

Confirmation and travel arrangements

Please do not make travel arrangements until your class has been confirmed via email. If you have not received your ‘Booking Confirmation’ within 72 hours of booking your class, please contact accounts@savourschool.com.au.

What you will learn

  • Moulding and enrobing techniques
  • Spraying with coloured cocoa butter
  • Using texture & transfer sheets
  • Nougat, caramels and pectin set jellies
  • Exciting flavour combinations and textures
  • Methods of pre-crystallisation
  • Techniques for home or commercial use

Some flavours you will create*

  • Passionfruit Pâte de Fruit
  • Rum Raisin
  • Chai Maple

* Flavours subject to change.

There is a maximum of 12 people per class.

Savour Chocolate and Patisserie School operate a no refund policy and as such we are unable to refund any class bookings where you decide to cancel a class booking 10 days or less prior to commencing your class, as a result of any change in personal circumstances, including medical grounds. No refunds will be given if you have simply changed your mind. If you cancel a class booking more than 10 days prior to commencing your class, this will result in a Credit Note (6 month expiry) where we will deduct a $30.00 administration fee from the booking amount, which is non-transferable to retail items.

Yes, gift cards can be used to pay for our hands-on classes. Please note, if the gift card amount is less than the cost of the class, then the remaining payment will need to be made at the point of purchase. This can be done when prompted during the checkout process.

No. In order to skip Level 1 you must have completed our Introduction to Chocolate course or have documented experience in chocolate work, subject to acceptance by instructing chefs.

No. This is for people with intermediate expertise.

Give as a gift

Gift this class

Related Classes

Chocolates & Pralines Level 1

Learn about chocolate theory and create individual moulded and hand-dipped chocolates in our signature class.

Chef Kirsten Tibballs

Difficulty Beginner

Class Duration 1 day

8th May 2020

Chocolates & Pralines Level 1

Learn about chocolate theory and create individual moulded and hand-dipped chocolates in our signature class.

Chef Kirsten Tibballs

Difficulty Beginner

Class Duration 2 days

19th - 20th May 2020

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