MasterclassIntermediate
Chocolate Tempering Masterclass
Learn the science of tempering chocolate for perfect bonbons, truffles, and showpieces.
6 lessons
4h 30min
Max 8 students
What you'll learn
Understand cocoa butter crystallization and the six polymorphic forms
Master tabling, seeding, and Mycryo tempering methods
Create molded bonbons with ganache and praline fillings
Hand-roll and coat professional truffles
Build a decorative chocolate showpiece
Troubleshoot bloom, streaking, and other tempering defects
Schedule
Saturday & Sunday, April 5–6, 9:00–16:00. Intensive two-day format with lunch provided.
Course Curriculum
2 chapters•6 lessons•4h 30min total
The Science of Chocolate
30 min
Tabling Method
45 min
Seeding & Mycryo Methods
40 min
About this course
This intensive masterclass dives deep into the art and science of chocolate tempering. You will work with dark, milk, and white couverture to achieve perfect crystallization, glossy finishes, and that satisfying snap. From bonbons to decorative showpieces, this course transforms your chocolate skills.
€180
This course includes:
- 6 video lessons
- Duration: 4h 30min
- Max 8 students
- Full lifetime access
- Access on mobile and desktop
- Certificate of completion