Visit asantewaachocolat.comasantewaachocolat.com and you could win a bar of chocolate
CHANGING LIVES BY BREAKING THE CYCLE THAT KEEPS COCOA FARMING SEPARATE FROM CHOCOLATE MAKING
Taking the mystery out of chocolate making.We are the one-stop shop for everyone working with chocolate. Whether you are an established chocolatier needing to expand or a pastry chef wanting an easier way to temper and work with chocolate in small quantities, you will find our range of machines suitable for you.We have small scale and semi industrial machines for chocolate work,candy production and packaging.This section of the website though is designed for people in cocoa producing countries who want to make their own chocolate or to increase their income stream.Our equipments are supplied worldwide so if you are interested in any products please make an enquiry. There will soon be an online shop.
ARTISIAN / HANDMADE CHOCOLATE WORKSHOPS
We hope to turn normal industry practice on its head by training local people in artesian or handmade chocolate making, using small cocoa processing and chocolate making equipment, local ingredients, local labour and creating a whole value chain around this new enterprise. By providing advice and technical assistance we will reverse the normal trend, which is to add all the value in North America, Australia, Europe and the Far East giving only the value of the commodity to the cocoa growing economy. Through setting up local chocolate academies and workshops under our Artisian Chocolate Programme (>Fair Trade), in cocoa producing areas in Africa-especially West Africa, we will encourage the export of high quality artesian chocolates and increase the income of cocoa growers and chocolatiers.
LOOKING FOR DISTRIBUTORS FOR OUR SHEA BUTTER IN THE FOLLOWING COUNTRIES-
VIETNAM,INDONESIA,SINGAPORE,MALAYSIA,POLAND,LITHUANIA,UKRAINE,CHINA,JAPAN,SOUTH KOREA,
GERMANY,HOLLAND,SWEDEN,NORWAY,DENMARK,BRAZIL,PORTUGAL,ITALY,AUSTRIA,USA,ECUADOR,
MEXICO,BOLIVIA, NICARAGUA,ANGOLA,NAMIBIA,BOTSWANA,SOUTH AFRICA,AUSTRALIA & NEW ZEALAND.
Contact asantewaachocolat.com to express your interest.
VIETNAM,INDONESIA,SINGAPORE,MALAYSIA,POLAND,LITHUANIA,UKRAINE,CHINA,JAPAN,SOUTH KOREA,
GERMANY,HOLLAND,SWEDEN,NORWAY,DENMARK,BRAZIL,PORTUGAL,ITALY,AUSTRIA,USA,ECUADOR,
MEXICO,BOLIVIA, NICARAGUA,ANGOLA,NAMIBIA,BOTSWANA,SOUTH AFRICA,AUSTRALIA & NEW ZEALAND.
Contact asantewaachocolat.com to express your interest.
For additional information about growing cocoa click this link http://www.fao.org/docrep/006/ad220e/AD220E01.htm
STEPS AND SMALL SCALE EQUIPMENT NEEDED TO MAKE CHOCOLATE - BEAN TO BAR
ROASTING
First lay the cocoa beans out flat. Go through each bean by hand, picking out twigs, strings and other stuff. Run a magnet over it, just in case. Sort out the beans by hand whether they come in 50- to 70-kg bags, direct from Ghana, West Africa, Nicaragua, Bolivia and the Dominican Republic wherever. Spread the beans out, picking out twigs, bits of string and other debris. Sort beans into three sizes - large, medium and small. Roast all separately, documenting the different sounds, smells, temps and timings closer than any NASA scientist on a rocket launch. You can convert a chicken rotisserie with the help of a welder into a cocoa / chocolate roaster. Coffee roasters are too hot for roasting. The real artistry, the magic, in making chocolate is in the fermentation of the cocoa bean. Only about 30% of the world's cocoa beans are fermented properly. Regardless of the size or price of chocolate equipment, the skill of roasting, conching or tempering good fermentation determines the quality of chocolate. However good roasting, conching and tempering can help soften the blow caused by a poorly fermented bean. The message is clear source your beans carefully. After roasting cool the beans down.
BREAK BEANS INTO LITTLE BITS
Run the beans through a cocoa mill or the lovely-named, yet oddly appropriate, Crankandstein. You can use a hairdryer to separate husks from nibs or use a small scale winnower.
WINNOWING
Run the cracked beans, now in small pieces, through a winnower separating the wheat from chaff. It blows husks into one bucket and chocolate nibs into another.
Dimensions: Breaker 42 x 25 x 50 cm weight 36kg Winnower 50cm high weight 7kg. Useful for labs, schools and small chocolate making operations.
PREGRINDING PHASE
Liquefying cocoa before putting it through the conch and refining process in a champion juicer,you can add your sugar at this stage. The juicer gets warm from the friction of grinding the beans, and this results in a warm, liquid liqueur that flows nicely. You’ll want the liqueur warm and flowing for the wet grinder. It’s interesting to note that you can substitute the liqueur for bakers chocolate in recipes. It’s a lot fresher having made it yourself.
MAKING COCOA BUTTER OR COCOA SOLIDS - not the route to take if you want to make chocolate
TEMPERING & REFINING
MOULDING & PACKAGING CHOCOLATE
Below is a small scale,successful and significant bean to bar chocolate maker in the UK. This operation can be replicated in cocoa producing Africa. According to the Telegraph newspaper rather than producing their own chocolate from cocoa beans and sugar, almost all British chocolatiers use huge slabs of chocolate that they have bought in from manufacturers, usually from the Belgian giant Callebaut or the French behemoth Valrhona. The chocolatier melts them down and remoulds them to the shape they are after, adds nuts or fruits or oils, or whips them into a ganache or a fudge. All of which may well be done by hand – but the base material is mass produced.However it should be noted that Britain is home to some of the best chocolatiers in the world.
Unlike Britain or continental Europe more artisan chocolate makers in North America make their own chocolate starting from the bean . Press, mix and, thus, create their own chocolate, melting and tempering it, so as to create their own tablet. Of course, in Europe, there are still few companies that follow this process. In the U.S., however, there are many companies that create their chocolate from the bean to the tablet. Below is an example of a young US start up.
Probably the smallest bean to bar in the USA- Potomac Chocolates produces 360 bars weekly
Local, Sustainable Bars Made Where the Cocoa Grows
Summary of the process of transforming cocoa beans into chocolate
Step
1. The cocoa beans are cleaned to remove all extraneous material. Step 2. To bring out the chocolate flavour and colour, the beans are roasted. The temperature, time and degree of moisture involved in roasting depend on the type of beans used and the sort of chocolate or product required from the process. Step 3. A winnowing machine is used to remove the shells from the beans to leave just the cocoa nibs. Step 4. The cocoa nibs undergo alkalisation, usually with potassium carbonate, to develop the flavour and colour. Step 5. The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa butter). The temperature and degree of milling varies according to the type of nib used and the product required. Step 6. Manufacturers generally use more than one type of bean in their products and therefore the different beans have to be blended together to the required formula. Step 7. The cocoa liquor is pressed to extract the cocoa butter, leaving a solid mass called cocoa presscake. The amount of butter extracted from the liquor is controlled by the manufacturer to produce presscake with different proportions of fat. Step 8. The processing now takes two different directions. The cocoa butter is used in the manufacture of chocolate. The cocoa presscake is broken into small pieces to form kibbled presscake, which is then pulverised to form cocoa powder. Step 9. Cocoa liquor is used to produce chocolate through the addition of cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed. The proportions of the different ingredients depend on the type of chocolate being made. Step 10. The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate. Step 11. The next process, conching, further develops flavour and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the flavour. An alternative to conching is an emulsifying process using a machine that works like an egg beater.
Step 12. The mixture is then tempered or passed through a heating, cooling and reheating process. This prevents discolouration and fat bloom in the product by preventing certain crystalline formations of cocoa butter developing. Step 13. The mixture is then put into moulds or used for enrobing fillings and cooled in a cooling chamber. Step 14. The chocolate is then packaged for distribution to retail outlets.
Step
1. The cocoa beans are cleaned to remove all extraneous material. Step 2. To bring out the chocolate flavour and colour, the beans are roasted. The temperature, time and degree of moisture involved in roasting depend on the type of beans used and the sort of chocolate or product required from the process. Step 3. A winnowing machine is used to remove the shells from the beans to leave just the cocoa nibs. Step 4. The cocoa nibs undergo alkalisation, usually with potassium carbonate, to develop the flavour and colour. Step 5. The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa butter). The temperature and degree of milling varies according to the type of nib used and the product required. Step 6. Manufacturers generally use more than one type of bean in their products and therefore the different beans have to be blended together to the required formula. Step 7. The cocoa liquor is pressed to extract the cocoa butter, leaving a solid mass called cocoa presscake. The amount of butter extracted from the liquor is controlled by the manufacturer to produce presscake with different proportions of fat. Step 8. The processing now takes two different directions. The cocoa butter is used in the manufacture of chocolate. The cocoa presscake is broken into small pieces to form kibbled presscake, which is then pulverised to form cocoa powder. Step 9. Cocoa liquor is used to produce chocolate through the addition of cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed. The proportions of the different ingredients depend on the type of chocolate being made. Step 10. The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate. Step 11. The next process, conching, further develops flavour and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the flavour. An alternative to conching is an emulsifying process using a machine that works like an egg beater.
Step 12. The mixture is then tempered or passed through a heating, cooling and reheating process. This prevents discolouration and fat bloom in the product by preventing certain crystalline formations of cocoa butter developing. Step 13. The mixture is then put into moulds or used for enrobing fillings and cooled in a cooling chamber. Step 14. The chocolate is then packaged for distribution to retail outlets.
For additional information on everything about bean to bar click on this link
Specialised machines for the processing of chocolate
Manual Tempering
The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the relevant working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.
For example, if you have 20kgs of chocolate at 45°c, then you will need to add approximately 6-7 kgs (30-35% of the initial weight of chocolate) of tempered chocolate in chips or broken chunks and stir until all the chocolate is melted and the temperature is down to the working temperature of your chocolate.
The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the relevant working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.
For example, if you have 20kgs of chocolate at 45°c, then you will need to add approximately 6-7 kgs (30-35% of the initial weight of chocolate) of tempered chocolate in chips or broken chunks and stir until all the chocolate is melted and the temperature is down to the working temperature of your chocolate.
Chocolate Making Starter Kit (No.1)
For Truffles or Piped and Dipped Chocolates
eachAdditional information Kit Contents
For Truffles or Piped and Dipped Chocolates
eachAdditional information Kit Contents
- CH04 Holding Tank, 4kg capacity
- 1/4 Vat and lid; 150mm deep
- Spatula 385mm with thermometer
- 2.5 litre mixing bowl
- Disposable Pastry Piping Bags
- Dipping fork; 3-prong
- Dipping fork; spiral
- 'Working With Chocolate' DVD
Chocolate Making Starter Kit (No.2)
For Moulded Chocolates and Bars
each Additional information
Kit Contents
For Moulded Chocolates and Bars
each Additional information
Kit Contents
- CH08 Holding Tank, 8kg capacity
- 1/2 Vat and lid; 150mm deep
- Spatula 385mm with thermometer
- 2.5 litre mixing bowl
- Disposable Pastry Piping Bags
- Chocolate Bar Mould for 100g bars
- Praline Mould for Diamonds
- Mould Scraper; 270mm wide
- 'Working With Chocolate' DVD
Chocolate Making Starter Kit (No.3)
For Layered and Cut Pralines
eachAdditional information
Kit Contents
For Layered and Cut Pralines
eachAdditional information
Kit Contents
- CH04 Holding Tank, 4kg capacity
- 1/4 Vat and lid; 65mm deep
- Spatula 385mm with thermometer
- 2.5 litre mixing bowl
- Moulding Tray for creating pralines
- Divider Bar
- Palette Knife; 260mm
- Dipping Fork; 3-prong
- 'Working With Chocolate' DVD
Color EX ®
CONTINUOUS TEMPERING MACHINE
SCREWPUMP REMOVABLE IN 5 MINUTES
Fast melting and tempering of chocolate. Compact size. Low voltage heated vibrating table. Easy cleaning of the machine thanks to the internal removable screw pump. The advantages of this machine are innumerable, primarily the possibility to insert chopped hazelnuts, cocoa granules and any product to the chocolate to add aroma. Volumetric dispenser, pedal to control the flow of chocolate. Close circuit cooling system with countercurrent exchanger.
TECHNICAL DATA:
Tank capacity 12 kg
Hourly production 55 kg
Power consumption 1.0 kW - three phase, 5 poles
Cooling system 1100 frigorie/h
Dimensions h 1460 mm, w 360 mm, d 730 mm
CHARACTERISTICS:
• Compact size
• Ideal for bakers, ice cream parlours and restaurants
• 220 V single phase connection available on request
• Tempers 12 Kg of chocolate in 7 minutes
• New construction concepts
CONTINUOUS TEMPERING MACHINE
SCREWPUMP REMOVABLE IN 5 MINUTES
Fast melting and tempering of chocolate. Compact size. Low voltage heated vibrating table. Easy cleaning of the machine thanks to the internal removable screw pump. The advantages of this machine are innumerable, primarily the possibility to insert chopped hazelnuts, cocoa granules and any product to the chocolate to add aroma. Volumetric dispenser, pedal to control the flow of chocolate. Close circuit cooling system with countercurrent exchanger.
TECHNICAL DATA:
Tank capacity 12 kg
Hourly production 55 kg
Power consumption 1.0 kW - three phase, 5 poles
Cooling system 1100 frigorie/h
Dimensions h 1460 mm, w 360 mm, d 730 mm
CHARACTERISTICS:
• Compact size
• Ideal for bakers, ice cream parlours and restaurants
• 220 V single phase connection available on request
• Tempers 12 Kg of chocolate in 7 minutes
• New construction concepts
M8 Moulding Machine
A very compact table-top machine that is ideal as an entry-level or secondary machine for chocolatiers or for a small patisserie or pastry kitchen. It is also perfect as a demonstration machine as it is relatively light and portable.
Technical Specification
A very compact table-top machine that is ideal as an entry-level or secondary machine for chocolatiers or for a small patisserie or pastry kitchen. It is also perfect as a demonstration machine as it is relatively light and portable.
Technical Specification
- 8kg vat capacity
- 300W heater
- Variable speed wheel
- Digital temperature control
- All stainless steel
- Dimensions: (W) 435mm x (D) 510mm x (H) 480mm
- Single phase, 220-240V
- No plumbing necessary
- Optional “Temper Assist” function ( call for details)
M15 Moulding Machine
A slightly larger table-top machine that is equally well suited as an entry-level or secondary machine for chocolatiers or for a small patisserie or pastry kitchen.
Technical Specification
A slightly larger table-top machine that is equally well suited as an entry-level or secondary machine for chocolatiers or for a small patisserie or pastry kitchen.
Technical Specification
- 15kg vat capacity
- 500W heater
- Variable speed wheel
- Digital temperature control
- Single phase, 220-240V
- Dimensions: (W) 560mm x (D) 600mm x (H) 590mm
- All stainless steel
- No plumbing necessary
- Optional “Temper Assist” function
The moulding machine with the best value in our range: the M1276 tempers the melted chocolate by adding chocolate callets. The low investment makes this the ideal machine for professional production of a limited amount of chocolate.
Tank capacity: 14 kg of chocolate
Power: 230 V single-phase AC - 50/60 Hz 500 W
digital thermostat
dimensions: 510 mm x 560 mm x 510 mm
Weight: 45 kg
Stainless steel body
Tank capacity: 14 kg of chocolate
Power: 230 V single-phase AC - 50/60 Hz 500 W
digital thermostat
dimensions: 510 mm x 560 mm x 510 mm
Weight: 45 kg
Stainless steel body
M30 Moulding Machines
The industry standard moulding machine with an onboard vibrating table
Technical Specification
The industry standard moulding machine with an onboard vibrating table
Technical Specification
- 30kg vat capacity
- Onboard vibrating table
- 1KW heater
- Digital temperature control
- All stainless steel
- Chocolate drain tap fitted as standard
- Dimensions: (W) 880mm x (D) 650mm x (H) 1190mm
- Single phase, 220-240V
- Three phase optional
- No plumbing necessary
M60 Moulding Machines
A larger moulding machine for more industrial scale production.
Technical Specification
A larger moulding machine for more industrial scale production.
Technical Specification
- 60kg vat capacity
- Onboard vibrating table
- 2KW heater
- Digital temperature control
- All stainless steel
- Chocolate drain tap fitted as standard
- Dimensions: (W) 1130mm x (D) 750mm x (H) 1300mm
- Single phase, 220-240V
- Three phase optional
- No plumbing necessary
Selmi One
CONTINUOUS TEMPERING MACHINE
Fast melting and tempering of chocolate. Compact size. Low voltage heated vibrating table. Easy cleaning of the machine. Volumetric dispenser, pedal to control the flow of chocolate. Close circuit cooling system with countercurrent exchanger.
TECHNICAL DATA:
Tank capacity 12 kg
Hourly production 55 kg
Power consumption 0.9 kW - three phase, 5 poles
Cooling system 900 frigorie/h
Dimensions h 1460 mm, w 360 mm, d 730 mm
CHARACTERISTICS:
• Compact size.
• Ideal for bakers, ice cream parlours and restaurants.
• 220 V single phase connection available on request.
• Tempers 12 Kg of chocolate in 7 minutes.
• New construction concepts resulting in lower energy consumption.
CONTINUOUS TEMPERING MACHINE
Fast melting and tempering of chocolate. Compact size. Low voltage heated vibrating table. Easy cleaning of the machine. Volumetric dispenser, pedal to control the flow of chocolate. Close circuit cooling system with countercurrent exchanger.
TECHNICAL DATA:
Tank capacity 12 kg
Hourly production 55 kg
Power consumption 0.9 kW - three phase, 5 poles
Cooling system 900 frigorie/h
Dimensions h 1460 mm, w 360 mm, d 730 mm
CHARACTERISTICS:
• Compact size.
• Ideal for bakers, ice cream parlours and restaurants.
• 220 V single phase connection available on request.
• Tempers 12 Kg of chocolate in 7 minutes.
• New construction concepts resulting in lower energy consumption.
Continuous temperers are usually stand-alone machines or built into enrobers. They are generally used in larger scale operations and are correspondingly more expensive. Gami continuous temperers from Italy.
These machines provide the maximum in convenience as you simply fill the vat with chocolate, press temper and wait. The machine will then automatically temper your chocolate, with perfect consistency every time. An integrated pump allows the chocolate to continuously circulate through a spout and back into the tank which makes filling moulds very easy, especially with the optional moulding attachment. You can also purchase the optional enrobing belt which will turn your Gami into a fully functional enrober.
[Vat Capacity: 8kgs / 12kgs / 24kgs / 45kgs ]
These machines provide the maximum in convenience as you simply fill the vat with chocolate, press temper and wait. The machine will then automatically temper your chocolate, with perfect consistency every time. An integrated pump allows the chocolate to continuously circulate through a spout and back into the tank which makes filling moulds very easy, especially with the optional moulding attachment. You can also purchase the optional enrobing belt which will turn your Gami into a fully functional enrober.
[Vat Capacity: 8kgs / 12kgs / 24kgs / 45kgs ]
For our full range of products and services click these links and contact us for prices
http://www.chocolateworld.be/pdf/CWmoulds_new2014.zip
http://www.chocolateworld.be/pdf/CWmachinery_EN_ES.zip
http://www.chocolateworld.be/pdf/CWequipment.zip
http://www.chocolateworld.be/pdf/CWmoulds_new2014.zip
http://www.chocolateworld.be/pdf/CWmachinery_EN_ES.zip
http://www.chocolateworld.be/pdf/CWequipment.zip
CHOCOLATE PACKAGING
We can also supply these boxes ( without the chocolates......ouch! ) contact us for prices.
We now take payment on selected products. Orders can be made via email to [email protected] please specify product and quantity.
CHOCOLATE COURSE
Whether you are completely new to chocolate work or you are an experienced professional wishing to learn and perfect new skills, attending the right chocolate course can prove to be an invaluable investment. If you provide chocolate courses yourself and would like to feature your
courses on this page, please contact [email protected]
Artistry in Patisserie & Confectionery Chocolate & Sugar Art Confectionery All our courses are run at the State of the Art of - "Yale College of Wrexham" The Artistry is proud of its reputation over many years of experience we have achieved in teaching the art of chocolate skills at the fully equipped facilities of Yale College of Wrexham and for one-to-one tuition using our private and fully equipped workshop. Innumerable professional chefs, confectioners, bakers, house person, and students have experienced the art of the craft, with truly hands chocolate practices. Our courses are designed to provide the knowledge and a solid foundation to facilitate the achievement in the part of producing good quality chocolates sculpting and modelling. Visit the Artistry website and see some of our work and course list. Visit http://www.aubergechocolat.co.uk/workshops 27 Packhorse Road Gerrards Cross Bucks SL9 7QA
Auberge du Chocolat Chesham, Bucks Auberge du Chocolat in Chesham Bucks offer a full range of courses for all skill levels. They also do adult and childrens parties,
social events, corporate team building and school visits. For more information visit For more information visit the Auberge du Chocolat website
Callebaut UK Academy (Banbury) The courses, given by Callebaut technical advisors and Chocolate Ambassadors, focus on in-depth theoretical knowledge and putting it into practice. Callebaut has developed a wide selection of courses, ranging from introductory courses for novice craftsmen to advanced courses for experienced confectioners,
pastry chefs and chefs de cuisine, with specialised courses for each business segment. Visit the http://www.chocolate-academy.com/gb/en/course_types?country=gb,,
Chocolat Chocolat The Cambridge School of Chocolate Making Our introductory course is perfect for a fun afternoon, but is also an ideal first step for the novice wanting to become a professional Chocolatier. The Courses are run in central Cambridge in an easily accessible location a few minutes walk from our shop in St Andrews Street. The Chocolatier who runs the course will take you on a guided tour of some of the highest quality blended and single origin Chocolate available so that you can identify the distinctive flavours of each and know which you prefer: there will be plenty of samples for everyone to taste and compare notes!
You will then move on to the practical part of the course where you will learn how to handle Chocolate: one of the most demanding ingredients used in the kitchen!
The Chocolatier will show you how to prepare (Temper) Chocolate using the traditional methods of the Artisan Chocolatier so that you can ensure that your own chocolates have the distinctive snap, shine and flavour of high quality chocolate. And then you will get your hands covered in chocolate when you start to make your own handmade Truffles. With the expert guidance of the Chocolatier you will make, wrap and present between 30 and 40 delicious hand made truffles. At the end of the course you will be given a Certificate and be able to take your truffles home to show your friends and family your new skills as a "Chocolatier in Training"! Your Certificate entitles you to a 10% discount on all Chocolat Chocolat's products for one year. Courses are normally held on Saturdays and we will contact you by email or phone to arrange a date for your course. If you have any questions please email us on [email protected]
Chocolate Tree Springbank, Temple Guiting, Cheltenham Glos GL54 5RT Tel: 01451 850504 Email: [email protected] Chocolate Tree Come and join in on one of our chocolate courses in Gloucestershire. Enjoy the world of chocolate and share my passions for Easter Egg Workshops, Chocolate Making ie. truffles,andChocolate Shoes. We cater for individual, groups and children either at our place or yours, dependent on numbers. I will help to unravel the mysteries of chocolate for you and give you the opportunities for tastings too. We will be working with Belgian chocolate and I aim to make each course fun and informative through demonstrations and one to one coaching. It is also my aim to give you the skills and confidence to work with chocolate at home. Venue: Sherdons Golf Centre, Tredington, Tewkesbury. These chocolate workshops are set in a relaxed atmosphere and are suitable for all age groups and levels of experience School Workshops A truly fun session in a 'learning environment' Each workshop is aimed at the children being creative whilst exploring the qualities of chocolate and acquiring new skills. For further information and to discuss your requirements. Please contact me. 01451 850504 Visit http://chocolate-tree.co.uk/chocolate-making-courses-gloucestershire/›› 19 Izane Road Bexleyheath Kent DA6 8NU
Cocoa & Heart Chocolate workshops Cocoa & Heart Chocolate workshops are the perfect introduction to chocolate making. They are suitable for all chocolate enthusiasts who want to learn how to create chocolate truffles and confectionery at home. Workshops are run in small groups in a friendly and relaxed atmosphere in our Victorian kitchen where everything centres around chocolate. All courses are hands on and you will get to practice how best to roll, dip and decorate your chocolates, learn how to temper chocolate and create chocolates with a professional finish. There will be plenty of time to taste different types of chocolates and soft centre fillings as we show you how to add flavour to your chocolate truffles and what combinations work best. All courses include detailed course information pack to help you continue making chocolates at home and a beautifully gift wrapped box of your very own chocolates. Our Chocolate Workshops Gift Vouchers are perfect as a gift for chocolate lovers and enthusiastic cooks alike. Click here to visit the Cocoa & Heart website 1-3 Cuddybridge Peebles Scotland EH45 8HX
Cocoa Black - Chocolate & Pastry School If you're looking for a chocolate-making class, then the Chocolate & Pastry School in Peebles near Edinburgh (Scotland) will have a class to suit. Run by 2012 UK World Chocolate Master, Ruth Hinks, the school offers a range of inspiring chocolate-making classes which teach the skills required to create handmade chocolates at home. The Chocolate & Pastry School in Peebles near Edinburgh (Scotland), is one of Europe's leading training facilities for chocolate making and pastry courses. Launched by 'UK World Chocolate Master 2012' and 'UK Confectioner of the Year' Ruth Hinks, the Chocolate & Pastry School welcomes national and international students with
a passion for chocolate making and pastry work. The Chocolate & Pastry School has a newly purpose-fitted kitchen where you can learn the latest chocolate-making and pastry chef techniques and innovations, and work with the very best equipment and ingredients. For details of forthcoming classes at the Chocolate & Pastry School, see our class calendar.
Visit the course website
Dumouchel 1 Ninelands Lane Garforth Leeds LS25 1NX Dumouchel - Cookery School & Consultancy Our boulangerie, patisserie and chocolaterie was established in 1998. We
pride ourselves on our expertise as bakers and chocolatiers and have become known across Yorkshire for our delicious range of pastries, cakes, breads and chocolate.
Click here to visit the Dumouchel Cookery School website 45 Chambers Road St Leonards on Sea East Sussex TN38 9HY
Mobile Chocolate Workshop Artisan Chocolate Workshop The Artisan Chocolate Workshop provides chocolate training courses and products to help would be and existing
chocolatiers plus the advice and ability to produce high quality handmade chocolates. We come to you - With our fully equipped mobile catering workshop, there's no mess or fuss in your kitchen. Our chocolate workshops are hands-on, where you will learn all the techniques needed to become an artisan chocolatier.Visit the Artisan Chocolate Workshop website
>>
Slattery's in Manchester Not only do Slattery's have a reputation for supplying unique wedding and celebration cakes, they are becoming increasingly well known as 'The Chocolate
Experts'. Slattery's now offer a wide range of courses which are designed to pass on their knowledge and skills. Visit the Slattery's website >>
Swift House
The Street
Bethersden
Kent
TN26 3AG
Telephone: 01233 820040
Mobile: 07771 871111
Email:
[email protected]
Whether you are completely new to chocolate work or you are an experienced professional wishing to learn and perfect new skills, attending the right chocolate course can prove to be an invaluable investment. If you provide chocolate courses yourself and would like to feature your
courses on this page, please contact [email protected]
Artistry in Patisserie & Confectionery Chocolate & Sugar Art Confectionery All our courses are run at the State of the Art of - "Yale College of Wrexham" The Artistry is proud of its reputation over many years of experience we have achieved in teaching the art of chocolate skills at the fully equipped facilities of Yale College of Wrexham and for one-to-one tuition using our private and fully equipped workshop. Innumerable professional chefs, confectioners, bakers, house person, and students have experienced the art of the craft, with truly hands chocolate practices. Our courses are designed to provide the knowledge and a solid foundation to facilitate the achievement in the part of producing good quality chocolates sculpting and modelling. Visit the Artistry website and see some of our work and course list. Visit http://www.aubergechocolat.co.uk/workshops 27 Packhorse Road Gerrards Cross Bucks SL9 7QA
Auberge du Chocolat Chesham, Bucks Auberge du Chocolat in Chesham Bucks offer a full range of courses for all skill levels. They also do adult and childrens parties,
social events, corporate team building and school visits. For more information visit For more information visit the Auberge du Chocolat website
Callebaut UK Academy (Banbury) The courses, given by Callebaut technical advisors and Chocolate Ambassadors, focus on in-depth theoretical knowledge and putting it into practice. Callebaut has developed a wide selection of courses, ranging from introductory courses for novice craftsmen to advanced courses for experienced confectioners,
pastry chefs and chefs de cuisine, with specialised courses for each business segment. Visit the http://www.chocolate-academy.com/gb/en/course_types?country=gb,,
Chocolat Chocolat The Cambridge School of Chocolate Making Our introductory course is perfect for a fun afternoon, but is also an ideal first step for the novice wanting to become a professional Chocolatier. The Courses are run in central Cambridge in an easily accessible location a few minutes walk from our shop in St Andrews Street. The Chocolatier who runs the course will take you on a guided tour of some of the highest quality blended and single origin Chocolate available so that you can identify the distinctive flavours of each and know which you prefer: there will be plenty of samples for everyone to taste and compare notes!
You will then move on to the practical part of the course where you will learn how to handle Chocolate: one of the most demanding ingredients used in the kitchen!
The Chocolatier will show you how to prepare (Temper) Chocolate using the traditional methods of the Artisan Chocolatier so that you can ensure that your own chocolates have the distinctive snap, shine and flavour of high quality chocolate. And then you will get your hands covered in chocolate when you start to make your own handmade Truffles. With the expert guidance of the Chocolatier you will make, wrap and present between 30 and 40 delicious hand made truffles. At the end of the course you will be given a Certificate and be able to take your truffles home to show your friends and family your new skills as a "Chocolatier in Training"! Your Certificate entitles you to a 10% discount on all Chocolat Chocolat's products for one year. Courses are normally held on Saturdays and we will contact you by email or phone to arrange a date for your course. If you have any questions please email us on [email protected]
Chocolate Tree Springbank, Temple Guiting, Cheltenham Glos GL54 5RT Tel: 01451 850504 Email: [email protected] Chocolate Tree Come and join in on one of our chocolate courses in Gloucestershire. Enjoy the world of chocolate and share my passions for Easter Egg Workshops, Chocolate Making ie. truffles,andChocolate Shoes. We cater for individual, groups and children either at our place or yours, dependent on numbers. I will help to unravel the mysteries of chocolate for you and give you the opportunities for tastings too. We will be working with Belgian chocolate and I aim to make each course fun and informative through demonstrations and one to one coaching. It is also my aim to give you the skills and confidence to work with chocolate at home. Venue: Sherdons Golf Centre, Tredington, Tewkesbury. These chocolate workshops are set in a relaxed atmosphere and are suitable for all age groups and levels of experience School Workshops A truly fun session in a 'learning environment' Each workshop is aimed at the children being creative whilst exploring the qualities of chocolate and acquiring new skills. For further information and to discuss your requirements. Please contact me. 01451 850504 Visit http://chocolate-tree.co.uk/chocolate-making-courses-gloucestershire/›› 19 Izane Road Bexleyheath Kent DA6 8NU
Cocoa & Heart Chocolate workshops Cocoa & Heart Chocolate workshops are the perfect introduction to chocolate making. They are suitable for all chocolate enthusiasts who want to learn how to create chocolate truffles and confectionery at home. Workshops are run in small groups in a friendly and relaxed atmosphere in our Victorian kitchen where everything centres around chocolate. All courses are hands on and you will get to practice how best to roll, dip and decorate your chocolates, learn how to temper chocolate and create chocolates with a professional finish. There will be plenty of time to taste different types of chocolates and soft centre fillings as we show you how to add flavour to your chocolate truffles and what combinations work best. All courses include detailed course information pack to help you continue making chocolates at home and a beautifully gift wrapped box of your very own chocolates. Our Chocolate Workshops Gift Vouchers are perfect as a gift for chocolate lovers and enthusiastic cooks alike. Click here to visit the Cocoa & Heart website 1-3 Cuddybridge Peebles Scotland EH45 8HX
Cocoa Black - Chocolate & Pastry School If you're looking for a chocolate-making class, then the Chocolate & Pastry School in Peebles near Edinburgh (Scotland) will have a class to suit. Run by 2012 UK World Chocolate Master, Ruth Hinks, the school offers a range of inspiring chocolate-making classes which teach the skills required to create handmade chocolates at home. The Chocolate & Pastry School in Peebles near Edinburgh (Scotland), is one of Europe's leading training facilities for chocolate making and pastry courses. Launched by 'UK World Chocolate Master 2012' and 'UK Confectioner of the Year' Ruth Hinks, the Chocolate & Pastry School welcomes national and international students with
a passion for chocolate making and pastry work. The Chocolate & Pastry School has a newly purpose-fitted kitchen where you can learn the latest chocolate-making and pastry chef techniques and innovations, and work with the very best equipment and ingredients. For details of forthcoming classes at the Chocolate & Pastry School, see our class calendar.
Visit the course website
Dumouchel 1 Ninelands Lane Garforth Leeds LS25 1NX Dumouchel - Cookery School & Consultancy Our boulangerie, patisserie and chocolaterie was established in 1998. We
pride ourselves on our expertise as bakers and chocolatiers and have become known across Yorkshire for our delicious range of pastries, cakes, breads and chocolate.
Click here to visit the Dumouchel Cookery School website 45 Chambers Road St Leonards on Sea East Sussex TN38 9HY
Mobile Chocolate Workshop Artisan Chocolate Workshop The Artisan Chocolate Workshop provides chocolate training courses and products to help would be and existing
chocolatiers plus the advice and ability to produce high quality handmade chocolates. We come to you - With our fully equipped mobile catering workshop, there's no mess or fuss in your kitchen. Our chocolate workshops are hands-on, where you will learn all the techniques needed to become an artisan chocolatier.Visit the Artisan Chocolate Workshop website
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Slattery's in Manchester Not only do Slattery's have a reputation for supplying unique wedding and celebration cakes, they are becoming increasingly well known as 'The Chocolate
Experts'. Slattery's now offer a wide range of courses which are designed to pass on their knowledge and skills. Visit the Slattery's website >>
Swift House
The Street
Bethersden
Kent
TN26 3AG
Telephone: 01233 820040
Mobile: 07771 871111
Email:
[email protected]