Chocolate
Chocolate here means the whole process — from bean to bar to truffles, with tempering as the step that ties it all together. It's craft and science in equal measure.
From bean to bar to truffles
Bean
Sourcing and understanding cacao beans — origin, fermentation, and roasting, and how each step shapes the final flavour.
Bar
Grinding, conching, and refining cacao into chocolate, then tempering it into a stable, glossy bar with a proper snap.
Truffles & confections
Using tempered chocolate as a base for truffles and other confections — ganache work, shells, and finishing techniques.
Workshops
Chocolate Tempering
Learn the science behind cocoa butter crystallization and how to temper chocolate properly using professional tempering equipment. Understand the chemistry of shine, snap, and stability, then put it into practice hands-on.
Format: Small-group, hands-on, 2–3 hours. Presential, centered around Hamilton.