• The origins of chocolate
• Cocoa varieties
• Bean to bar process
• Chocolate making equipment
• How to correctly taste chocolate
• Chocolate tempering techniques
• Preparation of fillings
• The use of chocolate moulds
• How to enrobe chocolates
• The use of chocolate transfers and texture sheets
• Spray-painting chocolate with Airbrush and compressor
• Finger painting techniques
• Creating multi layered ganaches
• Increasing shelf life of chocolate truffles
• How to make caramel
• Packaging chocolate
• Storing chocolate

What's Included:

• Recipe book
• One on one interaction with Isabella with the opportunity to ask specific questions

Option to Buy Necessary Tools & Ingredients:

• 4 piping bags
• Polycarbonate mold
• 1 bag of Callebaut dark chocolate
• 2 colored cocoa butters
• Paint brush
• 56 premade truffles shells
• 2 transfersheets
• Spatula

How it Works:

Purchase the class and then we will call you to schedule a time.