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A chocolate making class teaches you to temper chocolate, then lets you eat the evidence. The RedBalloon range includes truffle workshops, a tempering masterclass, a Belgian chocolatier's tasting class, a parent and child session and a cheese and chocolate tasting for two. Most classes send you home with whatever you made, so the work travels well.
Tempering gives chocolate its gloss and snap, and it is the skill most of these classes build around. From there you move on to truffles, ganache, moulds and decorating, with a chocolatier at your elbow. Sessions run from short tempering classes to four-hour workshops, and most end with a box of your own chocolates to take home.
The Adult Chocolate Making Class in Dee Why is taught by a chocolatier born and raised in Belgium. It opens with a guided tasting before you temper chocolate and turn it into truffles and mendiants. In Mosman, the Tempering Chocolate Master Class keeps numbers to 12 and sends you home with a bag holding a chocolate bar, moulded chocolates, lollipops and freckles.
In Lilyfield, the Ultimate Chocolate Workshop makes truffles with a choice of eight flavours, and you may get to coat them in the chocolate machine. It runs most Saturdays, starting at 9.45am. The Fun Chocolate Workshop adds a mini hot chocolate, a tasting and a mould you design yourself.
In Blackburn, the Chocolate Making Workshop is a four-hour session. A professional chocolatier talks you through from cocoa bean to chocolate block, then you temper Belgian couverture, make ganache fillings and pour moulds. There is also a version for two, which suits a couple. Sessions run on selected weekday evenings and Saturday afternoons, so they fit around a working week.
In Tasmania, High Cheese and Chocolate in Cambridge is a tasting rather than a class. Two people share handcrafted cheeses and handmade chocolates at Coal River Farm, with wine, beer or a hot drink on the side.
The Parent and Child Chocolate Making Class in Dee Why is booked for one adult and one child over five, with a maximum of 14 people in the room. It includes a chocolate tasting, a lesson in tempering and chocolate to take home. Older children can step up to the Tempering Chocolate Master Class in Mosman, which takes ages 12 and over.
Chocolate is easy to get wrong when you don't know someone's favourite flavours. A class takes care of that, because they choose their own fillings (a choice of eight at Lilyfield) and bring home what they made. The Parent and Child Chocolate Making Class in Dee Why suits a birthday with a young chocolate fan in it.
If you're unsure which city or which style, a gift voucher lets them choose. Vouchers are valid for five years and arrive by email, straight away or on a day you pick.
A chocolatier introduces the chocolate, often with a tasting or a short history, and then you work through tempering, fillings, moulding and decorating at your own bench. The Adult Chocolate Making Class in Dee Why starts with a guided tasting, and the Blackburn workshop begins with the journey from cocoa bean to chocolate block. You take your chocolates home.
Classes run in Dee Why, Mosman and Lilyfield in Sydney, and in Blackburn in Melbourne, where the workshop also comes in a version for two. A cheese and chocolate tasting at Coal River Farm in Cambridge, Tasmania, covers the tasting side for anyone who would rather eat than make.
In the Blackburn workshop, a professional chocolatier walks through how cocoa beans become a block of chocolate, then you temper Belgian couverture, make ganache, pour moulds and decorate. The Tempering Chocolate Master Class in Mosman teaches the French method of tempering with a master chocolatier.
Instruction from a chocolatier, the ingredients and chocolate to take home are included across the range. The Blackburn workshop supplies an apron, gloves and a hat, and the Adult Chocolate Making Class supplies an apron and a hot or cold drink. The Mosman and Lilyfield classes ask you to bring your own apron.
The Adult Chocolate Making Class sets a minimum age of 14, the Tempering Chocolate Master Class sets 12, and the Blackburn workshop is best suited to ages 14 and over, though 12-year-olds can join with a paying adult. The Lilyfield workshops require participants to be over 18 or accompanied by a paying adult, and under-16s need a participating adult.
The parent and child class in Dee Why is booked for one adult and one child over five, with a maximum of 14 people in the room. Older children can join the Mosman and Blackburn classes at the ages listed above.
The wider cooking classes range covers other cuisines, and bread and pastry baking is the closest cousin to a chocolate class. If you would rather taste than make, try high tea or food tasting and tours, and gifts for kids collects more ideas for young people.