OFFER: Budding Chocolate Heroes
Offer: only available for bookings made in February 2025
If your young person enjoyed class 1 of our Budding Chocolate Heroes series, then we’re offering 10% off when you book classes 2 & 3!
Perfect for Young Bakers in P5-7 and S1-3 Classes.
CLASS 2: INTERMEDIATE DATES
Sat 1 Feb 2.00 – 4.00 pm | Sat 22 March 2.00 – 4.00 pm | Sat 5 Apr 2.00 – 4.00 pm |
CLASS 3: ADVANCED DATES
Sat 15 Feb 2.00 – 4.00 pm | Sat 12 Apr 2.00 – 4.00 pm | Sat 26 Apr 2.00 – 4.00 pm
Chef Graham Sutherland has created a series of classes under our Budding Chocolate Heroes title. It is Chef’s mission to encourage and motivate our next generation of Pastry Chefs. Graham loves teaching and guiding his budding chocolate heroes and heroines so that everyone in the class LOVES creating and making chocolate and pastry goodies.
Intermediate: Budding Chocolate Heroes Class 2: Introduction to Baking and Desserts.
Class 3: Sweet Treats
This class is designed to introduce participants to the art of creating a variety of delicious sweet treats, including handmade chocolate truffles, marshmallows, and Swiss macarons. By the end of the class, each participant will have crafted a delightful selection of confections, presented them for grading, and received a Certificate of Completion.
An Introduction to Chocolate:
- Chocolate Truffles:
- Understanding the different types of chocolate and their uses.
- Basics of tempering chocolate for a glossy finish and smooth texture.
Making the Ganache:
- Techniques for creating a rich, velvety ganache as the base for truffles.
- Flavouring options: Infusing ganache with liqueurs, spices, or extracts.
Shaping and Coating:
- Rolling ganache into uniform truffle shapes.
- Coating truffles with tempered chocolate, cocoa powder, or nuts.
Handmade Marshmallows:
- Understanding the role of gelatin, sugar, and whipping in creating marshmallows.
Cooking the Sugar Syrup:
- Techniques for achieving the perfect syrup consistency for soft, fluffy marshmallows.
Whipping and Flavoring:
- Whipping the syrup to incorporate air and achieve the desired texture.
- Flavouring and colouring options to customize marshmallows.
Cutting and Finishing:
- Pouring the mixture into molds, setting, and cutting marshmallows into shapes.
- Coating with powdered sugar or chocolate for a finished look.
Introduction to Swiss Macarons
- Understanding the differences between French and Swiss macarons.
- The importance of precision in measurement and technique.
Making the Meringue:
- Creating a stable Swiss meringue as the base for macarons.
- Tips for achieving the perfect macaron consistency and shine.
Piping and Baking:
- Piping uniform macaron shells and allowing them to rest before baking.
- Baking to achieve the desired texture—crisp on the outside, chewy on the inside.
Filling and Assembling:
- Preparing a variety of fillings, such as buttercreams, ganaches, or fruit curds
- Assembling macarons with complementary flavours and colours.
Final Presentation and Grading
Finishing Touches:
- Applying final decorations to all creations for a professional finish.
- Arranging truffles, marshmallows, and macarons in a presentation box.
Presentation to Chef:
- Each participant will present their sweet treats to Chef Graham Sutherland for grading.
- Chef will provide individual feedback on techniques, flavour, and presentation.
Each participant will receive a Certificate of Completion, signed by Chef Graham Sutherland, in recognition of their newly acquired confectionery skills.
Max 10 per class. Price: usually £44 per class per person. Buy 2 classes and pay just £79.00.
£79.00
You can read our Cancellation Policy here