Improving on from the raw chocolate skills you already have, this will teach you how to make delicious chocolate that has a great snap, shine and has a shelf life of up to a year!
Raw milk chocolate is more difficult to perfect as to make it creamy you need to add in fat that can distort how the cacao butter reacts, so we tackle this straight away arming you with the facts and a recipe that is divine and took months to come to fruition. We also touch on how to temper dark & white (dairy free) chocolate too.
Tempered raw chocolate is a must try for all raw chocolatiers it will improve your recipes, creations and also much easier to store in an jar at room temperature.
Course duration: 3 hours.
Suitable for intolerances of wheat, gluten, yeast, dairy, lactose, alcohol, corn, soya and sugar.
Lifestyle diets of Candida Albicans, Vegetarian, Vegan, Paleo, FODMAPs.
Please call me on 07799 199477 or 01227 687892 or email me if you have any questions.