UPDATE: New Lesson Layout
Chocolate Making, Chocolatier, & Chocolate Tasting Tutoring Lessons
Just letting you know the lessons have a new layout that some of you may not recognize. The modules were broken down into more specific tasks to help you identify what it is you want to tackle. These a private 1-on-1 lessons, so you get my full attention, and I can meet you wherever you are at. I’ve helped many succeed, some with no chocolate or even much kitchen experience, so if you are eager to learn, you will achieve!
New chocolate lesson layout is more specific to your task at hand. It is best to tackle one issue at a time, but some do overlap, and if you are experience enough, we may be able to do a few lessons at once. Contact me if you have questions!
Keep in mind you can combine various chocolate lessons into one depending on your experience level.
If you are a beginner, it may be in your best interest to tackle tempering, colouring, and casting on different days as opposed to doing all those lessons on the same day! However, if you know how to temper and cast, but need help on colouring your molds, then we can certainly combine all 3 if you want a few tips on tempering and casting while we focus mostly on colouring your molds.
Each lesson topic offers you how long you should book. If you’re unsure, contact me and I’ll assess how much time you may need. I usually recommend under-booking, and if we go over time, you can pay the difference after the lesson very easily. This way you never have to worry.
My lessons are information heavy, but relaxed and practical. You tell me what you need to work on, and I’ll let you know how we should tackle it! The benefit of these chocolate lessons is in you are using the same equipment you will always use since you are in your own kitchen. It’s the next best thing to having an in-person instructor!
My lessons focus on chocolate work for all levels, beginner bean to bar making, and chocolate tasting for all levels. I have about 14 years experience as a chocolatier and chocolate sommelier, and many years of bean to bar making research and experience.
If you are interested in booking a tutoring lessons, take a look at the tutoring lesson page. If you still have questions, please don’t hesitate to reach out to me! I’m happy to help you sort out what it is you are looking for.
Some popular lessons are:
Tempering! We often temper at least twice in the same session. We use either seeding, table, or tempering machine depending on what you use at home. You’ll be surprised how much you didn’t know, and how much more confident you can become!
Bonbon Shells: Either in plain chocolate or coloured. If you have never coloured before, we may break it up into a session just on colouring and another session just on casting your coloured molds.
Basics Bean To Bar Making: This is becoming a very popular one. This is great for those who have no idea where to start (what equipment, where to get cacao), or those who are learning as they go and need to iron out some details.