Introduction to Handmade Chocolate
Sunday 08 November 2026
10 AM - 4 PM
Snapshot
What You Learn
Decorating and presentation skills
Tempering
How to make truffles and bars
What You Get
Hands on training
Class notes
Certificate of attendance
Materials to Bring
Pen for note taking
Containers and carry bag to transport baked goods home
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
Learn the components and methods of making individual chocolate truffles and chocolate bars, including how to temper.
Discover how to create a ganache, filling procedures and rolling and moulding techniques.
In this class you will learn to create:
- Belgian Truffles
- Milk chocolate pretzel & sea salt bar
- Dubai chocolate bar
- Cookies and cream bars
- Caramelised coconut and cranberry bars
- Almond rocher cluster
Take home all you produce in class
On completion of this class you will receive a certificate of attendance.
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 03 9606 2202 or email ShortCourses@angliss.edu.au
Note : The session includes a 30 minute lunch break and It is recommended to bring light lunch/snacks to ensure a timely start of the post lunch session
