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 chapters6 lessons4h 30min total
The Science of Chocolate
30 minTabling Method
45 minSeeding & 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.