Chocolate Workshop Level 1
Sunday 21 January 11-3 pm
@ Mother Earth Cafe | Newington Green
(101 Newington Green Road N1 4QY) (map)
60.00 per person
Limited to 15 participants
Led by master chocolatier Anthony Ferguson, we host an interactive Workshop on the art, science and history of chocolate and confectionery with a focus on the fundamentals: Tempering and Truffles.
The world of chocolate has exploded since I began making chocolates in 2003. That was in San Francisco and it seemed that shops specialising in chocolate were popping up everywhere. In the time since, we've seen the interests in chocolate and cacao grow everywhere. And that interests is in all aspects: how cacao is harvested, turned into chocolate and then made into desserts, confections or just enjoyed as food as well as its long and illustrious, folkloric history.
In this workshop we will explore much of this and most importantly roll up our sleeves and make a delicious mess.
Hope you will join us (and bring a friend or two)
Its not enough for chocolates to taste good. They should look good too.
That is obviously critical from a business standpoint but it also important to how we present our gifts to others be they friend or family, at the dinner table or for celebrations. Tempering is one of the most important skills in proper chocolate making. It is what leaves fine chocolates with their signature sheen and texture (snap). It also makes it possible to mould chocolates into bars, hearts and other shapes. There are a number of ways to temper chocolate and the technique varies for dark, milk and white chocolate. We will teach a simple tempering method and use our tempered chocolate for hand-dipping and moulding.
Truffles: Ganaches and Giandujas
Mouthfuls of rich, creamy chocolate pleasure
Our signature line of truffles is, along with our salted caramels, at the core of Niko B. They are often raved about for their unique and exciting flavour combinations, freshness, luxurious texture and authenticity. These are often sold as gifts or for a few moments of self-indulgent pleasure. We specialise in two types of truffles: Ganache and Gianduja. Ganaches are in general terms an emulsion of chocolate and a liquid. Traditionally, that liquid is cream, but water, teas and other liquids can be used. Giandujas are usually made with nut or seeds instead of cream. They are the basis for our growing range of vegan truffles.
In summary, we will explore:
- Cacao to Chocolate: 'How is Chocolate Made' and what makes a 'fine' chocolate...fine?
- Working with Chocolate: the "in's and out's..do's and don'ts"
- Truffles two ways: Ganache and Gianduja (vegan)
- Truffles: Flavouring, texture, rolling and piping
- Tempering: Sheen, snap and shelf-life
- Bark, bars, shapes and solids
- Finishing Chocolates
- Make it:
- Roll up your sleeves, tighten your aprons and make ganache truffles, gianduja truffles, bars and solids. This is where we will spend most of our time as you will make your own chocolate creations.
- Share: Take home a few treats to share (or not)
There will be a light and healthy lunch provided.
Detailed directions and pre-event instructions will be sent with the booking confirmation. Please print and bring your receipt with you to the workshop.
Groups of 4 or more eligible for a 10% group discount. Please inquire when booking.
Photos from previous workshops: